Not the most traditional recipe, but quite good.

Ingredients:

• 1 lb crab meat. Fresh is best! ( you can use canned from the refrigerated section but make sure it’s “back fin” vs                       claws or Trader Joe’s lump crab)
• ¼ tsp salt
• 1 Tab Worcestershire sauce
• 1 Tab baking powder
• 3 slices white bread, crust removed
• 2 Tab milk (a little extra if bread is dry)
• 1 tsp Old Bay seasoning
• 1 tsp mayo (she swore by Hellman’s which is Best Foods here)
• 1 tsp prepared yellow mustard
• ¼ tsp white vinegar
• 1 egg, beaten
• vegetable oil or shortening

Directions:

1. Break bread into small pieces in bowl.
2. Moisten with the milk until almost soggy.
3. Mix in the rest of the ingredients.
4. Using approximately 2T of mix, shape into cakes. Place on plate.
5. Refrigerate.
6. Fry in a small amount of vegetable oil or shortening.

Serves: 20 cakes at 2 tablespoons/cake or (40 minis at 1 tablespoon/cake)

Source: Hilda Koegel Pitts (Robbie Pitts grandmother)