BALTIMORE -STYLE CRAB CAKES (WITH SALTINES)

Baltimore -style Crab Cakes (with Saltines) image

Number Of Ingredients 9

1/2 cup Sour cream (or French Onion Dip!)
1 Large egg beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Hot sauce
1 pound Lump crab meat
20 Saltine crackers - finely crushed
1/4 cup Canola oil
1 Lemon wedges for serving

Steps:

In a small bowl, whisk the sour cream 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 sour cream 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.