Maryland Style Crabcakes

• 1 lb. crabmeat, lump or backfin
• 1 Tbsp. mustard
• 1 Tbsp. mayo
• 1 egg
• 1 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1 tsp. white pepper
• 1 tsp. Old Bay seasoning
• Tabasco sauce to taste
• 3 to 4 c. white and rye bread crumbs (use 1/2 loaf of each bread, remove crust and chop in food processor)

1. Take bread crumbs after putting them through the food processor and toast in 200u0b0 oven until dried out.
2. Pick shells from crabmeat, then mix remaining ingredients together until smooth consistency.
3. Mix in crabmeat.
4. Add bread crumbs, starting with 3 cups and add more until a soft dough is formed.
5. Be careful not to break up crabmeat.
6. Cook under broiler on both sides until lightly browned.
7. Serve with tartar sauce or cocktail sauce.

crabmeat, mustard, mayo, egg, worcestershire sauce, lemon juice, white pepper, bay seasoning, tabasco sauce, white

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858676 (may not work)