8 Salty crackers, finely crushed
2 Tablespoons Mayonnaise
½ Teaspoon Dijon Mustard
½ Teaspoon Seafood seasoning
¼ Teaspoon Worcestershire sauce
1 Egg, beaten
Salt to taste
Pinch of Cayenne Pepper
500g Fresh crabmeat, well drained
¼ Cup dry bread crumbs
2 Tablespoons butter
Mix salty crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
Melt butter in a frying pan over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.