Crab Cake Recipe

Ingredients: 

1/2 cup mayonnaise
1 huge egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound kind sized protuberance crab meat, picked more than
20 saltine wafers, finely squashed
1/4 cup canola oil Lemon wedges, for serving

Method:

1. In a little bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
2. In a medium bowl, daintily hurl the crabmeat with the saltine pieces. Tenderly overlay in the mayonnaise blend. Cover and refrigerate for in any event 60 minutes.
3. Scoop the crab blend into eight 1/3-cup hills; gently pack into 8 patties, around 1/2 inches thick. In a huge skillet, heat the oil until sparkling. Include the crab cakes and cook over respectably high warmth until profoundly brilliant and warmed through, around 3 minutes for every side. Move the crab cakes to plates and present with lemon wedges.

Make Ahead

The crab cakes can be set up through Step 2 and refrigerated medium-term.