Melanie's Crab Cakes

8oz container of crab meat
1 Egg
1 T mustard (I use yellow or dijon)
2 tsp worcestershire sauce
1tsp dry mustard
2t +- Old Bay (we love old bay and may use more but I think this is a good starting point)
6 Saltines crushed
2T butter melted

Mix Egg, Mustards, Worchestershire sauce, Old Bay in a medium bowl. Slowly add the melted butter while constantly whipping so you don't cook the eggs. Add saltines. Gently fold in crab meat.

Make 4 crab cakes and place in shallow baking pan. Broil on low until top is slightly browned. CAREFULLY flip and brown on other side. Service with lemon slices.


TIPS:
I usually set the crab cakes a little further away from my broiler than normal but this may be just my oven.

I do not use mayo b/c my husband doesn't like it and I find it doesn't really taste better. If you want you can use 1T mayo which will help hold the crab cakes together a bit more.

I use the pasturized crab meat found near the fish counter and look for them ON SALE especially when they are bogo free. You can save a TON of money and as long as they are refridgerated and pasturized they last sitting in the back of your fridge.