Aunt Ruth’s Crab Cakes
Claw meat is used in this traditional crab cake recipe, which is heavy on the crab and light on the filler.

Stir together crushed crackers and water in a large bowl.

Let stand until softened about 1 minute.

Fold in crabmeat egg mayonnaise and mustard.

Add seafood seasoning Worcestershire sauce salt and pepper; stir gently until evenly mixed.

Form crab mixture into 3/4-inch-thick patties and place on a tray.

Heat vegetable oil in a large skillet over medium heat.

Cook patties in hot oil until golden brown and hot in the center about 2 minutes per side.

Drain on a paper towel-lined plate before serving.