Tartar sauce:
1 c. mayonnaise
½ c. finely chopped dill pickle
¼ c. minced onion
2 tbs. chopped parsley
1 tbs. dill pickle juice

Crab cakes:
Spread the crab meat out in a flat pan and
sprinkle the crushed saltines over the top.
In a small bowl, mix mayonnaise, egg, mustard,
Worcestershire and tobasco.
Pour the mayonnaise over the crab meat
and gently toss or fold the ingredients together,
taking care not to break up the lumps of crab meat.
Let the mixture sit for 2-3 min. before forming the cakes.

Form the cakes by hand or with an ice cream scoop
into 8 mounds about 3" in diameter and 3/4 " thick.
Do NOT pack the mixture too firmly.
The cakes should be as loose as possible, yet still hold their shape.
Place the cakes on a tray or platter lined with wax paper,
cover and refrigerate for at least 1 hour before cooking.

Tartar sauce:
In a bowl, mix mayonnaise, dill pickles, onion,
parsley and dill pickle juice. Chill for at least 1 hour.

To fry:
Pour oil into a heavy skillet to a depth of about 1 ½".
Heat oil and fry crab cakes, a few at a time,
until golden brown, about 4 min. on each side.
Remove with a slotted utensil to a paper towel to drain.

To broil:
Slip them under a preheated broiler until nicely browned,
turning to cook evenly, about 4-5 min. on each side

To sauté:
Heat a small amount of clarified butter or olive oil,
or a combination, in a skillet and sauté the cakes,
turning several times, until golden brown,
about 8 min. total cooking time.

Serve at once with tartar sauce on the side.
Makes 4 servings.