1 lb. lump crab meat (Van Dykes of course!)
31 Saltines, crunched by hand
1 c. mayonnaise (Hellmann's or Miracle Whip)
1 tsp. Seafood Seasoning
Red pepper to taste

Spread crab meat in 9 x 13 inch pan. Crunch saltines on top. Gently toss with other ingredients. Form 8 crab cakes. Fry in hot oil 2-3 minutes on each side. Note: Crab cakes will hold together better if made ahead and chilled.