I'm not one to whip up crab cakes at home very often, but my mother called before they were headed out of town and said she had some extra lump crab meat she needed to give me. Oh. Ok. These were quite a treat and if I find myself in possession of more crab meat soon I will definitely make them the same way. The decadent addition that makes you think "why are these so good" is the crushed crackers. The original recipe called for saltines, but I actually happened to have an old sleeve of Trader Joe's version of Ritz crackers which provided such a perfect, buttery, salty binder for the cakes. We found these so moist they were great served alone. Recipe is adapted from here.
16 oz lump crab meat
20 Ritz crackers
1 egg, beaten
1/4 c mayo
1 T Dijon mustard
1 T Worcestershire sauce
1 t Old Bay seasoning
1 lemon
Pulse crackers in a food processor until fine. In a medium bowl whisk together mayo, egg, mustard, Worcestershire sauce, Old Bay seasoning and juice from 1/2 a lemon. Fold in crab meat and cracker crumbs. Let sit in fridge for 1 hour. In a large pan heat some oil (like grapeseed). Scoop crab meat mixture about 1/3 cup at a time and form into cakes. Cook until golden brown on each side. Transfer to a plate lined with paper towel. Squeeze remaining lemon juice over cakes and serve.
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