Instructions: Pick through crabmeat to check for shells, and place in large bowl. Can add fresh rock shrimp or other shellfish with crab if desired, just bump up the moist ingredients. Add mayonnaise, onion and red bell pepper. Beat eggs in separate bowl and add dry mustard, salt, cayenne pepper, curry powder and Worcester-shire and stir together. Add to crab mixture. Stir thoroughly. Stir in 3/4 cup cracker crumbs. Form 6 inch patties and press into remaining cracker crumbs so cakes are well coated. Refrigerate for at least one hour, overnight works well too. Heat butter and oil in shallow skillet and cook on medium heat until golden brown on each side.

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