Lump Crab Cakes
- 1/2 cup cup mayonnaise
- 1 large egg- beaten
- 1 tsp of Dijon mustard
- 1 tsp of Worcestershire sauce
- 1/2 tsp of hot sauce- optional
- 1 lb of Dungeness crab meat
- 20 saltine crackers or butter crackers, finely crushed
- 1/4 cup of 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.
I like to serve these over an arugula salad or a corn and tomato salad- yummy! For the perfect breakfast or brunch, serve these on English muffins with Hollandaise sauce and a glass of bubbles- magnificent!