Crab Cakes

Ingredients
1/2 C mayonnaise
1 large egg
1 Tb Dijon mustard
1 Tb Worcestershire sauce
a dash Tabasco sauce
1 lb fresh jumbo lump crab meat
20 2x2 saltines
6 C vegetable oil (if you're frying) OR
spray-on oil

Directions
Whisk together mayonnaise, egg, mustard, worcestershire sauce, and tabasco in a bowl. In a shallow container, spread crab meat in one layer and carefully pick out cartilage and shell; do not break up large pieces of crab. Coarsely crack the saltines over the crab meat. Pour mayonnaise mixture over the meat and fold gently. Using ice cream scoop or 1/2 cup measure, scoop out crab mixture and form into a ball. Fry balls until golden brown and drain excess oil on paper towel. Makes approximately 10 crab cakes.

I used a shallow skillet and oil about an inch thick, and flipped the crab cakes once....They said about three minutes total cooking time, and recommended a temperature of about 375 F.

Addendum to the frying: I coat a baking sheet (covered with foil) with spray-on oil. Bake the cakes at about 350 – 375 F for approximately 10 (?) minutes, until golden brown.