Crab Cakes (Trish's Recipe)
- 1/2 cup Mayonnaise
- 1 large egg, beaten
- 1 T. Dijon mustard
- 1 T. Worcestershire sauce
- 1/2 t. hot sauce
- 1 pound jumbo lump crab meat, picked over (large can cold section)
- 20 saltine crackers, finely crushed
- 1/4 cup canola oil
- Lemon wedges for serving
In a small bowl, whisk the mayonnaise with egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least an hour.
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 simmering. Add the crab cakes and cook over moderate high heat until deeply golden brown and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.