Mother S Crab Cakes

Ingredients

1 pound jumbo lump crab meat, picked through 

2 heaping tablespoons prepared mayonnaise 

2 large eggs, lightly beaten 

1/2 teaspoon Worcestershire sauce 

1/2 heaping teaspoon cayenne pepper 

1/4 teaspoon coarse salt 

1/2 small onion, grated 

1/2 teaspoon powdered mustard 

17 saltine crackers, finely crushed 

1/4 cup canola oil 

Simple Tartar Sauce

Lemon wedges, for serving 

Preparation

In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.

Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.

Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

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