Recipe: Robert Duvall's Mother's Crab Cakes

From www.oprah.com

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.)
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
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 cracker crumbs in as close to saut ing as possible so that they don't get too moist from the other
ingredients.

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

Saut in frying pan on a medium-to-high heat in butter, 10 minutes a side. Make sure the crab cake is 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).