Crisfield Crab Cakes
(ingredients are per pound of backfin)
By Ron Cullen - CRABS-TO-GO


1 egg
1 teaspoon of Worchestershire Sauce
1.5 teaspoons of spicy mustard
2 tablespoons of mayonnaise
1 tablespoon parsley flakes
1/2 tablespoon Old Bay seasoning
1 handful crushed saltine crackers

Step One
In a bowl, break 1 egg. Beat egg thoroughly, add mustard, Worchestershire Sauce. Whisk thoroughly. Season crabmeat with parsley and Old Bay. Add egg mixture and mix gently. Add crushed saltines and mix until liquid is absorbed. Pat cu in 1/4 lb. cakes; fry or broil until golden brown.