Baltimore Style Crab Cakes
Ingredients
- 1 pound jumbo lump Crabmeat
- ½ cup mayonnaise
- 1 large egg beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ tsp hot sauce
- 20 saltine crackers finely crushed
- ¼ cup canola oil
- lemon wedges for serving
Instructions
- In a small bowl, whisk the mayo 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 mayo mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight ⅓ cup mounds and lightly pack mounds into patties.
- 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 to plates and serve with lemon wedges.