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An easy and authentic version of this Maryland classic. The key to great Maryland crab cakes is not to over mix and shred the crab. The mixture should be slightly loose.
1 lb. Backfin Blue Crab Meat
(or other lump crab meat)
8 Saltine Crackers
1 Egg Beaten
2 Tbsp. Mayonnaise
1 tsp. Mustard
1/4 tsp. Worcestershire Sauce
1 tsp. Old Bay Seasoning
Salt to Taste
2 Tbsp. Vegetable Oil
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1st Keep
 Rose55
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