Maine Crab Cakes

Ingredients

Maine crab meat

1 lb, picked over for shells

Mayonnaise

1/2 cup

Dijon mustard

1 tablespoon

Worcestershire sauce

1 teaspoon

Hot sauce

1 teaspoon (adjust to taste)

Fresh parsley

2 tablespoons, finely chopped

Green onions

2, finely chopped

Saltine crackers

1 cup, crushed

Egg

1, beaten

Vegetable oil

for frying

Lemon wedges

for serving

Tartar sauce

for serving

Instructions

1. In a large bowl, gently combine the picked crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, parsley, green onions, crushed saltine crackers, and beaten egg. Be careful not to break the crab meat too much; you want to keep some chunks for texture.
2. Once everything is mixed well, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the mixture firm up.
3. After chilling, take the mixture out and form it into 8 patties, about 1 inch thick.
4. In a large skillet, heat vegetable oil over medium heat until shimmering. You want enough oil to cover the bottom of the skillet.
5. Carefully add the crab cakes to the skillet, cooking for 4-5 minutes on each side until they are golden brown and crispy.
6. Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb excess oil.
7. Serve immediately with homemade tartar sauce and lemon wedges on the side for a fresh burst of flavor.