Mix the eggs with the breadcrumbs, salt, pepper, Worcestershire, mustard, and mayonnaise, increasing the mayo if it still seems a little dry. Fold in the crabmeat and you should have a thick mixture to mold into crab cakes, which you place in the hot fat in a frying pan for about 5 minutes on each side. You want them crisp but not dried out, moist but not soggy. Making crab cakes is easy and fun, and you can make them ahead of time then just warm them up when it comes time to eat. I like things peppery and on the hot side, but you want less pepper. You can also add a little more or less mustard and Worcestershire to vary the taste. In any case, Maryland lady crab cakes are a popular dish with many people and appear on lots of menus in the Chesapeake Bay area.