Crab Cakes


1           egg
2     T     mayonaise
1     t     dry mustard
1/2   t     black pepper
1     t     old bay
2     t     worchestershire sauce
dash        hot sauce
1     lb    lump or backfin crabmeat, picked over for shells
1/4   c     bread crumbs
oil for deep frying

combine all ingredients, except crab and bread crumbs, and beat well with mixer. Pour over crab meat. Sprinkle on bread crumbs and combine well, making sure not to break up crab lumps. Form into cakes, and refrigerate for at least 1 hour. Deep fry until golden brown, about 3 minutes. Serve at once. 1