ROBERT DUVALL'S MOTHER'S CRAB CAKES

Combine all ingredients except the crackers. Add cracker crumbs in as close to sautéeing as possible so that they don't get too moist from the other ingredients.

Form into patties the size of hamburger patties or hor d'euvres-size, depending on how they will be served.

Sauté in frying pan on a medium-to-high heat in butter, 10 minutes a side. Make sure the crab cake is crispy outside but moist and juicy inside.

The above recipe makes enough for about six hamburger-sized cakes or 15-18 hors d'euvres.

A simple tartar sauce to accompany the crab cakes:
Mayonnaise, grated onion, lemon juice (eye the proportions).