Jane'S Crab Cakes

• 2 large eggs
• 4 tablespoons mayonaisse
• 4 teaspoons drained horseradish
• 2 tablespoons Dijon mustard
• 1 pinch salt and fresh ground pepper, to taste
• 2 teaspoons Old Bay (generous)
• 4 teaspoons Worcestershire Sauce
• 1 dash (or 4) of Tabasco
• 2 pounds lump or backfin crabmeat (well-picked for shell)
• 1/2 cup crushed Saltine crackers
• 4 tablespoons vegetable oil
• 4 tablespoons butter

1. In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
2. Toss mixture gently with crab and saltines.
3. Form the mixture into 3/4 inch patties.
4. Refrigerate for an hour, if possible.
5. Heat oil and butter until foam subsides.
6. Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.
7. Enjoy!

eggs, mayonaisse, horseradish, mustard, salt, worcestershire sauce, lump, crushed saltine crackers, vegetable oil, butter

Taken from food52.com/recipes/3113-jane-s-crab-cakes (may not work)