BALTIMORE-STYLE CRAB CAKES

Baltimore-Style Crab Cakes image

Number Of Ingredients 9

1/2 cup Hellman's Real Mayonnaise
1 l Egg
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 or Butter
4 wedges Lemon Wedges, for Serving

Steps:

In small bowl whisk mayo with egg, mustard, worcestershire, and hot sauce until smooth
In med. bowl lightly toss crab with cracker crumbs. Fold in Mayo mixture. Cover refrigerate 1 hr.
Scoop crab mixture into eight 1/3 cup moounds; lightly pack into 8 patties about 1/2 inch thick
Heat oil until shimmering in lg. skillet.
Add crab and cook over moderately hi heat until deeply golden & heated about 3 min per side
Transfer crab cakes to plates & serve with lemon wedges.