Crab Cakes:
2 eggs
2 Tablespoons mayonnaise
1 teaspoon dry mustard
1 teaspoon horseradish
1/2 teaspoon salt
2 to 4 Tablespoons chopped green onion
1 Tablespoon lemon juice
A dash of Tabasco Sauce
1 Tablespoon fresh ginger root, grated
1-1/4 cups fine saltine cracker crumbs (set 1 cup aside to coat the crab cakes in later), use 1/4 cup now
2 cups crab meat
3 Tablespoons olive oil or other vegetable oil, heated in a heavy skillet
In a large bowl, combine the eggs, mayonnaise, mustard, horseradish, salt, green onions, lemon juice, Tabasco Sauce, add 1/4 cup of the crumbs and the crabmeat. Mix well. Shape into eight 1/2 inch patties. Coat with remaining crumbs. Chill on a plate in your freezer for at least 30 minutes.
Heat oil in skillet, cook patties over medium to medium high heat until golden brown on both sides, 6 to 8 minutes. Drain on paper towels and serve immediately with lemon wedges.