1 egg
2 tbsp. Hellmann's mayonnaise
2 tsp. dry mustard
Pinch of cayenne pepper
Dash or two Tabasco sauce
1/2 tsp. salt
Generous sprinkling of freshly ground black pepper
1 lb. backfin crabmeat (Sea Legs are good substitute)
1 tbsp. fresh parsley, minced
1/2 c. chopped celery
4-5 saltine crackers, finely crumbled
4 tbsp. (1/2 stick) butter
4 tbsp. corn oil

Whisk egg, mayonnaise, mustard, cayenne, Tabasco, salt and pepper in large bowl until smooth and creamy. Add crabmeat, parsley, celery and cracker crumbs. Toss mixture lightly but well.

Form crabmeat into 8 patties approximately 1/2-inch thick. Wrap patties in waxed paper and refrigerate for 1 hour. Heat butter and oil in large heavy skillet until just sizzling. Fry crab cakes, turning once, approximately 5 minutes each side, until golden brown and crispy.

Remove crab cakes from skillet and dry on absorbent paper. Serve immediately. Put Tabasco or Louisiana hot sauce on side for those who like their food a little spicier.