Jane's Crab Cakes

By Food52
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2 large eggs

4 tablespoons mayonaisse

4 teaspoons drained horseradish

2 tablespoons Dijon mustard

salt and fresh ground pepper

2 teaspoons Old Bay (generous)

4 teaspoons Worcestershire Sauce

a dash (or 4) of Tabasco

2 pounds lump or backfin crabmeat (well-picked for shell)

1/2 cup crushed Saltine crackers

4 tablespoons vegetable oil

4 tablespoons butter

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