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Classic Crab Cakes (04.25.14)

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Posted at 11:44 AM, Apr 25, 2014
and last updated 2014-04-25 15:00:53-04
  • 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.