Ingredient list

1 lb. crabmeat, preferably backfin
½ cup crushed saltines & ½ breadcrumbs, crushed finely with rolling pin
1 tsp. horseradish
1 egg, beaten
1 tsp. Worcestershire sauce, optional
¼ tsp. white pepper
3-4 T. mayonnaise, depending on consistency
2 tsp. Dijon mustard
½ tsp. Bay seasoning
¼ tsp. salt
Dash of Tabasco sauce (1-2 drops)
1-2 tsp. finely chopped fresh parsley when available

Instructions

Pick over crab, mix with breadcrumbs in large bowl. In smaller bowl, beat egg, other ingredients. Mix in with crab. Either pan fry crab cakes in butter or oil or put in shells and bake at 375° for 15 minutes. (Sprinkle first with grated Parmesan.)
Alternate version: omit Worcestershire, include 1 T. fresh chopped tarragon or a ¼ tsp. dried tarragon, juice of ½ lime or lemon and a couple of grindings of fresh black pepper. Fold in egg and seasonings with the crabmeat and crumbs, mixing gently.