Crab Cakes - cooking recipe

Ingredients

1 lb. crab claw meat
2 eggs
2 Tbsp. mayonnaise
1 Tbsp. Kraft horseradish mustard
1/4 tsp. salt
pepper to taste
dash of Tabasco sauce
1 Tbsp. parsley, chopped

Preparation

Combine all ingredients, including unbeaten eggs, and mix lightly together.
Form mixture into desired size of cake or croquette; do not pack firmly, but allow to be light and spongy. Roll out a package of crackers into fine crumbs (do not use prepared cracker crumbs), then pat the crumbs lightly on the crab cake and fry in deep fat until brown.
Drain on paper towel and serve hot with a smile.