Ingredients
1/2 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 1 pound jumbo lump crab meat, picked over 20 saltine crackers, finely crushed 1/4 cup canola oil Lemon wedges, for serving
How to Make It
Step 1
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
Step 2
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Step 3
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
Source: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes
