Baltimore-Style Crab Cakes

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– 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

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.

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

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Baltimore-Style Crab Cakes

– 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

Ingredients

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

Directions

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.

Directions

Directions

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

Make Ahead

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