- 1/4 cup mayonnaise
- 1/4 cup minced onion
- 2 large eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over
- 1 cup finely crushed soda crackers
- 2 tablespoons unsalted butter
- 1/4 cup vegetable oil
- Lemon wedges, for serving
- In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
The crab cakes can be prepared through Step 1 and refrigerated overnight.
All these cakes need is an oaky California Chardonnay.