c("In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard,  chopped parsley, salt, pepper, and hot-pepper sauce. Mix lightly.", "Separate  and form into 12 to 16 small cakes; do not pack firmly.", "Roll crackers into  fine crumbs.", "Pat the cracker crumbs lightly onto the crab cakes.", "Heat oil  to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep  fryer.", "Fry crab cakes until golden brown, turning once. Drain on paper  toweling.", "Serves 6.", "\"This recipe came from the Maryland Pavilion at the 1964-65 New York  World's Fair.\""
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