Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
Let the mixture sit for 2-3 minute. 5 before forming the cakes. 6 Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
Do NOT pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. 9 Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute on each side
To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute total cooking time