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Lou's Meat Cakes

• 1 pound backfin crab meat
• ½ teaspoon pepper
• salt to taste
• 1 teaspoon celery seed
• 1 egg
• 1 Tablespoon mayonnaise
• 1 cup cracker crumbs
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon prepared mustard
• 1 teaspoon dry mustard
• 1 Tablespoon parsley
• 1 Tablespoon seafood seasoning
• milk to taste
• 1 Tablespoon Tabasco sauce

Mix all ingredients together. Mixture should be a little wet. Shape into balls and place on wax paper in refrigerator for 2 hours. May be pan fried or deep fat fried until golden brown.