Cajun Crab Cakes
8 Saltine crackers, finely crushed
2 tablespoons Rouses mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon Rouses cajun seasoning
1/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 egg, beaten
salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh, lump crab meat
1/4 cup dry bread crumbs
2 tablespoons butter
Mix saltine crackers, mayonnaise, Dijon mustard, cajun seasoning, garlic powder, 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 one hour.
Sprinkle bread crumbs on a plate. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.