Baltimore-Style Crab Cakes

By á-4084

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

Details

Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, whisk the mayonnaise with the 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 1 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 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.
Make Ahead

The crab cakes can be prepared through Step 2 and refrigerated overnight.