Crab Cakes

1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper
Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce (see
separate recipe).