Robert Duvall’s Mother’s Crab Cakes

This dish is especially good if the crab was just caught in the Navasink River by Chris and Artie on Saturday, then prepared during the football games on Sunday. Ohhhh boy….

1 pound lump crab meat, fresh if possible
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
½ tsp Worcestershire sauce
½ tsp cayenne pepper
¼ tsp salt
½ small onion, grated
½ Tbsp dry mustard
1 cup soda crackers, finely crushed
2 Tbsp unsalted butter
1/4 cup canola or vegetable oil

Combine all ingredients except crackers. Add cracker crumbs in as close to sautéing as possible so that the crab cakes 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. Sauté in frying pan over medium to high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.

Makes 6 large cakes or 15 - 18 hors d’ouvres.