Eddie Murn'S Crab Cakes - cooking recipe

Ingredients

1 lb. crabmeat (lump or backfin)
1 egg
2 Tbsp. mayonnaise
12 saltines, finely crumbled
1 tsp. Dijon mustard
Old Bay seasoning
salt and pepper
Worcestershire sauce

Preparation

Pick crabmeat, removing all shell fragments.
Gently mix with cracker crumbs.
Add egg, then the mayonnaise, mustard, Old Bay and other seasonings.
Combine all these ingredients, taking special care not to disturb the crabmeat.
Let mixture sit in the refrigerator for at least 1 hour.
Deep fry or broil in oven. Perfect with cole slaw.
Form into round cake balls.