Baltimore-Style Crab Cakes

1. 1

   In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

2. 2

   In a medium bowl, lightly toss the crabmeat with the cracker crumbs.

3. 3

   Gently fold in the mayonnaise mixture.

4. 4

   Cover and refrigerate for at least 1 hour.

5. 5

   Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.

6. 6

   In a large skillet, heat the oil until shimmering.

7. 7

   Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.

8. 8

   Transfer the crab cakes to plates and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.