INGREDIENTS
1/4 cup mayonnaise
1/4 cup minced onion
2 large eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 lb. lump crabmeat
1 cup finely crushed soda crackers
2 TBSP. unsalted butter
1/4 cup vegetable oil
Lemon wedges, for serving
DIRECTIONS
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 TBSP. of the butter in 2 TBSP. 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.
Keep warm in a low oven.
Repeat with the remaining 1 TBSP. of butter and 2 TBSP. of oil and cook the remaining crab cakes. Serve.
