Maryland Pavilion Crab Cakes

• 1 lb crabmeat
• 2 eggs
• 2 tablespoons mayonnaise
• 1 tablespoon horseradish mustard
• 1 tablespoon parsley, chopped
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 dash liquid hot pepper sauce
• crackers or cracker crumb
• oil (for frying)

1. In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce.
2. Mix lightly.
3. Separate and form into 12 to 16 small cakes; do not pack firmly.
4. Roll crackers into fine crumbs.
5. Pat the cracker crumbs lightly onto the crab cakes.
6. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer.
7. Fry crab cakes until golden brown, turning once.
8. Drain on paper toweling.
9. Serves 6.
10. "This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair."

crabmeat, eggs, mayonnaise, horseradish mustard, parsley, salt, pepper, liquid hot pepper sauce, crackers, oil

Taken from www.food.com/recipe/maryland-pavilion-crab-cakes-262 (may not work)