Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

1 tsp FRENCH'S® Worcestershire Sauce Products

1 tsp FRENCH'S® Horseradish Mustard

1 lb Lump crabmeat

6 tbsp 1 package old bay crabcake classic mix

1/2 cup mayonnaise

1 tsp lemon juice

1/2 tsp Frank's redhot

4 oz butter

Directions:

Mix all ingredients. Be careful not to breakup crab lumps. shape into 6 cakes. Place small slice of butter onto each cake. broil Until golden brown