Pan-Fried Crab Cakes

By tjm01

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup minced onion
• 2 large eggs, lightly beaten
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dried mustard
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 lb lump crabmeat, picked over
• 1 cup finely crushed soda crackers
• 2 Tbsp. unsalted butter
• 1/4 cup vegetable oil
• Lemon wedges for serving

Preparation

Step 1

In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes approximatel 1" thick. Coat the crabcakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
In a large skillet, melt 1 Tbsp. of the butter in 2 Tbsp. of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side. Drain the crab cakes on a papertowel and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 Tbsp of butter and 2 Tbsp of oil. Serve with lemon wedges.