1 pound lump of crab meat

1 small onion, minced

2 tbsp fine dry bread crumbs

1/2 to 1 tsp salt

1 tsp ground pepper

1 tsp dry mustard

1 egg, slightly beaten

4 tbsp mayonnaise

Flour, for dusting

Bacon fat or vegetable oil

Pick the crab meat, removing all shell and hard pieces but being careful not to break up the crab meat to much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg and mayonnaise. Fold lightly in your hand, making sure not to compress the cake to much. The crab cake should just hold together. Sprinkle with flour and fry slowly in bacon fat or light vegetable oil until golden brown.

Recipe by Robert Sharpe

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