1 lb. lump crabmeat (makes 4 cakes)
14-16 Ritz crackers, ground into crumbs
1 tbsp. mayonnaise
1 raw egg
2 tsp. mustard
Worcestershire sauce
Seafood seasoning to taste

Mix all together. Form crab cakes. Fry in a little butter or broil until golden brown on each side. Serve with chili sauce or ketchup.