Maryland Pavilion Crab Cakes

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   ["In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce.", "Mix lightly.", "Separate and form into 12 to 16 small cakes; do not pack firmly.", "Roll crackers into fine crumbs.", "Pat the cracker crumbs lightly onto the crab cakes.", "Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer.", "Fry crab cakes until golden brown, turning once.", "Drain on paper toweling.", "Serves 6.", """This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair."""]

* Per serving · 4 servings · Values may vary.

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