Serves 2–3 (yields 5 crab cakes).

1 lbfresh lump crabmeat
1egg
2 tbspmayonnaise
3 slicesWonder bread, crusts removed and cut in 1­inch chunks
1 1⁄2 tspWorcestershire sauce
1 1⁄2 tsphoney mustard
1⁄2 tspOld Bay seasoning
 Peanut oil and lard, for deep­frying

Place crabmeat in a large bowl. In a small bowl whisk together egg, mayonnaise, bread, Worcestershire sauce, mustard and seasoning; pour over crabmeat and mix well. Pat one handful of crabmeat mixture into a cake; this amount should make 5 cakes.

In a large cast­iron skillet, heat about 1­inch oil and lard over medium­high heat. Add crab cakes and fry 3 to 4 minutes per side, or until well­browned. Remove crab cakes and drain on paper towels. Serve with Worcestershire sauce and honey mustard, if desired.

(Recipe courtesy of Taste.)