1 lb Maryland backfin crabmeat

1 Egg, beaten

1/4 Finely chopped green

-pepper 1 sl White bread, cubed

1 t Worcestershire sauce

1 t Prepared mustard

1 t Lemon juice

1/4 ts Salt

1/4 ts Pepper

-fat or oil for frying

Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat. Form into six cakes. Fry in just enough oil to prevent sticking til brown.