Mama G's Maryland Crab Cakes

Mama G's Maryland Crab Cakes

2 lbs lump crab meat (You can use 1 lb jumbo or all jumbo)
1/2 stack crackers (Like Ritz, or any table crackers.  You can get creative here and use stale bread or even seasoned crackers.)
2 eggs
1/2 C mayo
several drops Tabasco sauce
2 tbsp Dijon mustard (or stone ground)
1 tsp Worcestershire sauce
dash pepper
1 tsp Old Bay seasoning (plus more for sprinkling)

Clean meat. Even the cleanest crab needs picking through to remove shells and some "yucky" stuff.  Crush the crackers in a food processor. Toss the crab and crackers in a large bowl; set aside.

Combine the rest of the ingredients in a smaller bowl.  Pour mixture into crab and mix gently.

With a large spoon, drop and shape mounds onto a cookie sheet or baking pan. (Mama G and I use our baking stones.) Slightly press them.  You can make the cakes as big or small as you want...but may need to adjust the time of baking.  Sprinkle more Old Bay seasoning on top.

Broil on "low" for 15-20 minutes until golden and bubbly. If you have big crabcakes, you may need a few more minutes, in which case, open the oven door halfway and continue broiling for about 5 more minutes.  Just keep your eye on it.