1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
Salt to taste
2 tbsp vegetable oil


Check the crab meat for any cartilage and when picked, put the crab meat in a bowl and set it aside.

In a large mixing bowl, crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Gently mix enough to combine ingredients. Do not over mix or you will break up the crab meat. Shape into 6 crab cakes, and refrigerate for a minimum of 1 hour.

Heat 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Serve with your favorite condiments, sauces or a simple squeeze of lemon

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