1 egg
2 tbsp. mayonnaise
1 tsp. dry mustard
1/2 tsp. black pepper
1 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
Dash Tabasco sauce
1 lb. backfin crabmeat
1/4 c. cracker crumbs
Vegetable oil for deep frying

In a blender or mixing bowl, combine the egg, mayonnaise, mustard, pepper, Old Bay, Worcestershire and Tabasco. Mix until frothy.

Place the crabmeat in a bowl and pour the mixture over the top. Sprinkle on cracker crumbs. Gently toss together, taking care not to break up the lumps of crabmeat.

Form the cakes by hand (or with an ice cream scoop) into 3 inch wide, 1 inch thick rounded mounds. Do not pack the batter together too firmly.

Heat oil in a deep skillet or fryer to 375 degrees. Deep fry crab cakes, a few at a time, until golden brown on all sides, about 3 minutes. Remove with a slotted utensil to paper towels to drain.

You may also slip the cakes under a preheated broiler until nicely browned, turning to cook evenly. Serve at once. Serves 4.