Southern crab cakes

1 to 4 quarts Cooking oil depending on your deep fryer
1 cup Bread crumbs
1/4 cup Mayonnaise
2 large Eggs beaten
1 tablespoon Dijon mustard
1 Green onion finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
1 pound Fresh lump crabmeat cleaned and drained well
– Sauce –
1/4 cup Mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon Paprika
1/4 teaspoon Hot sauce

Heat deep fryer to 375.
Combine 1/3 bread crumbs, mayo, eggs, mustard, onion, Worcestershire sauce and cajun seasoning
in a large bowl and mix well. Add the crabmeat and mix well. With wet hands form six cakes 3 inches wide.
Place the remaining bread crumbs into a shallow bowl, and dredge the cakes and refrigerate uncovered
for an hour. Fry the cakes turning once for 1 1/2 minutes or until golden brown. Remove from oil and place
on paper towels to drain.

Mix the sauce ingredients in a small bowl and serve over cakes, or use for dipping.