12 ounces lump or jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon Dijon or stone ground mustard
1/2 cup crushed Ritz crackers
Salt & pepper
Olive oil, for cooking
Add all ingredients to a bowl, and mix (try to keep the integrity of the lumps of meat). Shape into four crab cakes, then refrigerate for 30 minutes to let them set.
Add a bit of olive oil to a pan, and cook the crab cakes on medium-low heat for 5-7 minutes per side. If the crab cakes are extremely thick, you can add a lid to the pan to help heat them thoroughly.