Faidley'S Crab Cakes

• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 pound fresh lump crabmeat, drained
• 1 cup crushed saltines (about 20 crackers)
• 1 quart vegetable oil
• Tartar sauce (optional)

1. Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.
2. Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.
3. Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.
4. Note: To saute crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

mayonnaise, egg, mustard, worcestershire sauce, hot sauce, lump crabmeat, saltines, vegetable oil, tartar sauce

Taken from www.myrecipes.com/recipe/faidleys-crab-cakes (may not work)