1 lb. backfin crab meat
8 (4 each) Keebler Club crackers
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper (cayenne)
1 egg
3 tbsp. mayonnaise
1 tbsp. prepared mustard

Gently break apart crab meat. Crush crackers and put on top of crab. Sprinkle salt and peppers over all. Mix egg, mayonnaise, and mustard together. Pour over crab meat mixture and mix carefully so lumps of crab do not break up. Shape into 8 cakes and saute in 4 tablespoons Crisco oil. Brown on both sides. 8 crab cakes.