1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper
Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce (see
separate recipe). Mrs. Jack Beasley
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