Crab Cakes

Source: Jan Taylor

Source: Philadelphia Academy Charter School Cookbook

1 pound crabmeat (jumbo, lump or back-fin)*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled (must be 18 crackers -
    no more or no less)

Combine all ingredients except the crackers. Add cracker crumbs in as close to sautéing as possible so that they don't get too moist from the other ingredients. Form the patties the size of a hamburger pattie or hors d'oeuvre size, depending on how they will be served. Sauté in frying pan on medium heat in butter, 10 minutes a side. Make sure that it's crispy outside but moist and juicy inside.

The above recipe makes enough for about 6 hamburger-sized cakes or 15 to 18 hors d'oeuvres. Serve with a simple tartar sauce. They are wonderful either way.

*Must be fresh, not imitation. The jumbo is best for large patties but not good for tiny ones. The back-fin is good for both.

ENJOY!