Mrs. Robbins Crab Cakes - cooking recipe

Ingredients

3/4 pkg. saltine crackers
1 c. mayonnaise
1 tsp. mustard
1 to 3 Tbsp. Old Bay
dash of ground red or white pepper
1 lb. jumbo lump backfin crab

Preparation

Combine all ingredients; shape cakes and fry in about 1/2 inch corn oil on medium-high heat.
Serve hot, not very good reheated.