Well, by golly, I have one from my college days in the Northeast:
1 large egg, lightly beaten
2 tablespoons mayonnaise
2 teaspoons Creole mustard
2 teaspoons grated horseradish
2 teaspoons Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (Old Bay works also)
1 teaspoon coarsely-ground black pepper
1/4 teaspoon salt
Several dashes hot pepper sauce (I use habanero)
1 pound backfin crabmeat, screened carefully for any shell fragments
3/4 cup saltine cracker crumbs
1/2 cup minced red bell pepper
3 tablespoons olive oil
1 tablespoon butter
In a large bowl, blend together well the egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boil seasoning, pepper, salt and hot pepper sauce. Gently mix in the crabmeat, cracker crumbs and bell pepper. Form eight patties, each about Â¾-inch thick. Preheat the oil and butter together over medium-high heat to about 300 degrees. Fry the crab cakes 5 to 7 minutes on each side, or until they are golden, then drain well.
Serve immediately with a squeeze of lemon juice.
And it works every time to the delight of all!
Pain is inevitable. Suffering is Optional.