Maryland Crab Cakes
1 pound backfin crab
1 egg, beaten
1 heaping tbsp mayonnaise
1 heaping tbsp Dijon mustard
1 slice bread, crust removed and finely torn into pieces
1/2 to 1 tsp Old Bay Seasoning
1. Pick over the crabmeat and remove any shell.
2. Mix other ingredients together. Gently mix into crab meat. If mix is too wet to hold crabmeat together, add a little more bread.
Form into 8 crab cakes.
3. Either saute the crab cakes in light olive oil, or broil.
4. Cook each side until lightly browned.

Serve 2 crab cakes per person along with tarter sauce and coleslaw.