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1
Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire, and Tabasco together in a blender or mixing bowl until frothy.
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2
Place the crabmeat in a bowl and sprinkle on the cracker crumbs.
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3
Pour the egg mixture over the top.
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4
Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
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5
Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and 3/4 inch thick.
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6
Do not pack the mixture too firmly.
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7
The cakes should be as loose as possible, yet still hold their shape.
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8
Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate for at least 1 hour before cooking.
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9
Pour oil into large skillet to a depth of about 1 1/2 inches.
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10
Heat the oil and fry the crab cakes, a few at a time, until golden brown, about 4 minutes on each side.
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11
Remove with a slotted utensil to paper towels to drain.
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12
Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
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13
Or saute the cakes: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time.
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14
Serve at once, with Tartar Sauce and lemon wedges on the side.
