Crab Cakes - cooking recipe

Ingredients

2 (6 1/2 oz.) cans crabmeat
1 medium bell pepper, chopped
1 large chopped onion
1/2 c. celery
2 c. buttered toast crumbs
1 egg, beaten
1 tsp. dry mustard
1 tsp. Worcestershire sauce
juice from 1/2 lemon
1/2 stick softened butter
sour cream to soften

Preparation

Mix ingredients and shape into cakes.
Bake at 325\u00b0 for 20 minutes.
Serves 4 to 6.