Makes about 8 crab cakes (serves 4)
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 teaspoon mustard powder
- 2 teaspoons Worcestershire sauce
- 2 large or 4 small scallions, green parts only, very thinly sliced
- 8 saltine crackers, crushed into crumbs
- 1 lb jumbo lump crabmeat, picked for shells but leave lumps intact
- 4 tablespoons salted butter, for frying, plus more as needed
- lemons, for serving
- In a medium bowl, whisk together the egg, mayonnaise, Old Bay, mustard powder, Worcestershire sauce, and scallions. Add the crushed saltine crackers and mix to combine. Add the crabmeat, then use a rubber spatula to gently mix, being very careful not to break up the lumps.
- Use a 1/2 cup measuring cup to portion out even mounds of the mixture. Use your hands to gently pack them together to form a cake, but don’t pack too tight. Set the cakes on a sheet pan, then cover with plastic and place in the refrigerator for at least 30 minutes or up to overnight.
- When ready to cook, heat 4 tablespoons butter in a large skillet over medium heat. Add as many crab cakes as will fit in the pan without overcrowding (4 is a good number). Cook for about 3 minutes or until golden brown, then flip and cook on the other side. Add more butter if needed and repeat with the remaining crab cakes.
- Serve immediately with lemon wedges on the side. If not serving immediately, keep crab cakes warm by covering and placing in a 200 degree oven for up to one hour.