Classic Crab Cakes - cooking recipe

Ingredients

1 lb lump crabmeat, drained and picked to remove shells
1 cup Ritz cracker crumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 large egg
1 teaspoon cayenne pepper (or to taste, this is pretty spicy)
2 teaspoons Old Bay Seasoning
1/4 cup scallion, chopped
1 dash Worcestershire sauce
salt and pepper

Preparation

Combine all ingredients. Refridgerate several hours or overnight.
Use a 1/4 c measure to form into cakes.
Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.