Easy Lump Crab Cakes

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12 ounces lump or jumbo lump crab meat
1 egg
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.

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