- 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
- 1 lemon, cut into wedges
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. Form four large cakes or eight smaller cakes out of the mixture. In a large skillet, heat the oil to medium-high heat. Add the crab cakes and cook for about 3 minutes per side or until golden brown and heated through. Serve immediately with lemon wedges.
