Robert Duvall's Mother's Crab Cakes

1 pound crab meat, jumbo, lump or back-fin*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.

Combine all ingredients except the crackers. Add crackers crumbs in as close to saut?ing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.

Saut? in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.

The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.