I have many crab cake recipes, but this simple one is a favorite. You could make these for an Oscar party tomorrow night! The recipe makes 8 large cakes, but you could make them smaller for party appetizers. They are so good topped with a dollop of remoulade sauce.
1 large egg
3 Tablespoons mayonnaise
1-1/2 teaspoons English-style dry mustard
1/4 cup chopped, drained bottled pimiento
3 Tablespoons minced fresh parsley leaves
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce, or to taste
1/4 teaspoon black pepper
1/4 teaspoon salt
1 pound lump crab meat
3/4 cup finely crushed Saltine crackers (about 20), divided
2 Tablespoons vegetable oil
1 Tablespoon unsalted butter
1. In a large bowl, whisk together the egg, mayonnaise, dry mustard, pimiento, parsley, Old Bay seasoning, Worcestershire, tabasco, pepper, and salt.
2. Stir in the crab meat and 1/4 cup of the saltines; toss gently to mix.
3. Spread the remaining 1/2 cup crushed saltines on a plate. Form crab mixture with a 1/3 cup measure gently into eight 3/4-inch thick patties, coating the tops and bottoms of each patty carefully with the saltines; transfer prepared cakes to a wax paper-lined baking sheet.
4. In a large skillet, heat the oil and butter over moderately high heat until the foam subsides. Saute crab cakes in batches if necessary, for about 2 minutes per side, or until they are golden, transferring them as they are cooked to a heated platter. Serve cakes with lemon wedges.