Ingredients
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
(some prefer to halve mustard amount)
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound fresh lump crabmeat, drained
1 cup crushed saltines (about 20 crackers)
Preparation
Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.
Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.
Sauté crab cakes in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.
Or broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
