1 (12 oz.) can crabmeat, picked and cleaned
3/4 c. cracker crumb breading
1 egg
1/3 c. mayonnaise
2 tbsp. finely chopped onion
2 tsp. lemon juice
1 tsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. Old Bay seasoning
1/2 tsp. salt
1 tbsp. parsley
1/2 tsp. lemon pepper

Combine all ingredients except for crabmeat. Add crabmeat and blend gently. Refrigerate 1 to 2 hours covered. Form into 6 to 8 cakes. Fry quickly in hot oil; drain. Serve with Secret Sauce (see below) and lemon wedges.

SECRET SAUCE:

1/2 c. mayonnaise
1/4 c. horseradish
2 tbsp. relish
Lemon pepper
Garlic powder

Blend well.