Hi - This for Georgia in the July 10 Newsletter. I have been using this recipe since it was given on Oprah in 1999. It's excellent. Just be certain not to put the crackers in until the last minute. The mixture is pretty loose! Happy cooking!!
Marilyn/Pittsburgh

Robert Duvall's Mother's Crab Cakes

1 pound crab meat: jumbo, lump or back-fin. (The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.) (**I use lump, canned in the seafood section of my supermarket - not inexpensive!!!)
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper (** I use much less, perhaps less than 1/2 of this, unless you really like it "hot")
1/4 teaspoon salt
1/2 small onion, grated
1/2/ tablespoon mustard powder
18 Ritz crackers, crumbled

Combine all ingredients except the crackers. Add crackers crumbs in as close to saut?ng as possible so that they don't get too moist from the other ingredients.

Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.

Saut?in frying pan on a medium-to-high heat in butter. Ten minutes a side. Make sure that it's crispy outside but moist and juicy inside.

The above recipe makes enough for about six hamburger-sized cakes or 15-18 hors d'ouvres.

A simple tartar sauce to accompany the crab cakes: Mayonnaise, grated onion, lemon juice (eye the proportions)

http://www.nancyskitchen.com