Maryland Deviled Crab Cakes

• 1 lb (.5 kg). back fin crab meat
• 1/2 cup (125 ml) cracker meal
• 1/4 cup (60 ml) finely chopped onion
• 3 tbsp (45 ml) mayonnaise
• 1/2 tsp (2 ml) Worcesstershire sauce
• 2 eggs, slightly beaten
• 1 tbsp (15 ml) prepared mustard
• 3/4 tsp (4 ml) salt
• 1/4 tsp (1 ml) red pepper

1. Combine all ingredients; mix thoroughly.
2. Shape into patties.
3. Fry in hot deep fat until browned on both sides.
4. Do not overcook.

back fin crab meat, meal, onion, mayonnaise, worcesstershire sauce, eggs, mustard, salt, red pepper

Taken from online-cookbook.com/goto/cook/rpage/0003A4 (may not work)