MARYLAND CRAB CAKES - THE BEST

This recipe uses white bread as a binder and not dry seasoned bread crumbs.

3 slices white bread, crusts removed, cubed
1 large egg (or 2 small), beaten
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 pound Maryland lump crabmeat, cartilage removed
Crisco vegetable shortening for frying

In a bowl, mix bread, egg, mayonnaise and seasonings. Add crab meat and mix gently. Shape into 6 cakes. If too dry to shape, add more mayonnaise.

Heat a small amount of shortening in a skillet. Add crab cakes and saute for about 5 minutes on each side or until heated through and golden brown.

Makes 6 crab cakes