2 lb. lump crab meat
2 oz. fresh cracker crumbs
1 egg
1 tbsp. Dijon mustard
1/2 tbsp. Worcestershire sauce
Dash of salt and pepper

Remove any shells from crab meat. Place in a large bowl. Add cracker crumbs and mix thoroughly with hands.

In a separate bowl, mix egg, mustard and Worcestershire sauce. Add crab-cracker crumb mixture. Add salt and pepper. Form into 12 crab cakes. Place in the refrigerator for an hour.

Place in a hot, oiled pan. Cook on medium high heat until browned on one side about 5 or 6 minutes. Turn cakes over. Lower heat to medium, and cook for 9 minutes. If browning too quickly, lower heat.

NOTE: Can also be shaped into balls and deep fried for appetizers.