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1 lb. fresh Maryland backfin or lump crabmeat
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4 heaping tablespoons Hellmann's real mayonnaise
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1/2-1 teaspoon regular yellow mustard
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2 tablespoons Worchestishire sauce
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1/4 cup fresh ground black pepper
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2 teaspoons salt (to taste)
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1 teaspoon baking powder
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1 pouch Saltine crackers from box (crushed with a rolling pin)
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1 extra large egg, beaten well
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