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Robert Duvall`s Mother`s Crab Cakes

1 pound crab meat, 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* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.Combine all ingredients except the crackers. Add crackers crumbs in as close to saut?ing as possible so that they crab cakes don`t get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d`ouvre-size, depending on how they will be served.Saut? in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it`s crispy outside but moist and juicy inside.The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d`ouvres.A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.

 

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