Faidley's Crab Cakes

Faidley's Crab Cakes

1/2 c mayonnaise
1 large egg, lightly beaten
1 T Dijon mustard
1 T worcestershire sauce
1/2 t hot sauce
1 pound fresh lump crabmeat,drained
1 c crushed saltines(about 20 crackers)

Stir together the first 5 ingredients, and fold in the crabmeat and saltines. Let stand for 3 minutes. Shape into 8 patties. Place on a wax paper lined baking sheet, cover and chill for 1 hour. Fry on each side for about 3-4 minutes, in a little bit of oil. Drain on paper towels.

Maybe this is Faidley's but it's also pretty much the way my Mom made them since I was old enough to notice. Mom (and I suspect most Maryland cooks) would have used French's mustard, though--I don't think she knew what Dijon mustard was/is. And I think the saltines (or sometimes oyster crackers but usually saltines), as opposed to bread crumbs or some other kind of crumb, is a particularly Maryland touch--everybody around the Bay and even down the Eastern Shore that I recall seemed to use 'em.

Thanks for the recipe! Nice!