Light, golden crab cakes are a flavorful little luxury for you to pair up with your favourite wine at home!
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
Step 1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
Step 2. 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.
Step 3. 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.