Lord Baltimore Hotel Crab Cakes

• 2 eggs
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon white pepper
• 1 pinch cayenne
• 1/2 teaspoon salt
• 1 3/4 lbs dungeness crabmeat (or lump crab meat from the best crab available to you)
• 2 tablespoons cracker crumbs
• clarified butter, as needed (for frying, sauteing)
• breadcrumbs, as needed (Japanese bread crumbs)

1. Whisk the eggs in a mixing bowl to blend.
2. Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
3. Mix in crab and cracker crumbs.
4. Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
5. Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
6. Coat the crab cakes with Panko bread crumbs.
7. Fry in clarified butter until golden brown on both sides.
8. Serve with tartar sauce or cocktail sauce or your favorite sauce.

eggs, mayonnaise, instead, worcestershire sauce, white pepper, cayenne, salt, crabmeat, cracker crumbs, clarified butter, breadcrumbs

Taken from www.food.com/recipe/lord-baltimore-hotel-crab-cakes-244053 (may not work)