10butter crackers [i.e.,Ritz or Keebler Club], finely crushed
1cupfresh bread crumbsor more
Lemon wedgesfor serving
In a medium bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, seasoning and cracker crumbs.
Very gently the crab meat into the wet ingredient mixture, taking care to not break up the crab meat too much.
Cover and chill for at least 1 hour in the refrigerator.
Using a 1/4 cup measuring cup, shape the crab mixture into 8 lightly packed patties, each about 3/4" thick.
Coat each crab cake lightly with fresh bread crumbs. [See Note]
In a heavy skillet, melt just enough butter to thoroughly coat the bottom of the pan. (Do not overheat the skillet or you run the risk of burning the butter.)
Gently place the crab cakes in the pan and cook over medium heat until golden brown and heated through, 3 - 4 minutes per side. (Do not crowd the pan! It is best to fry the crab cakes in batches, adding more butter to the pan as needed.)
Briefly transfer the crab cakes to a cooling rack to drain while you fry the next batch and/or prepare the plates.
Sauce plates and arrange crab cakes on top, or serve cakes on a bed of greens with the sauce on the side.
The patties will be very fragile. I find that, instead of putting the crab cakes into a plate or bowl of bread crumbs to coat them, it works better to hold a crab cake in your hand and pat the bread crumbs on top, then flip it over and do the same on the other side.FRESH BREAD CRUMBS: I make these using the Chopper Attachment on my immersion blender. It takes 2-3 slices of bread to make enough for one batch of crab cakes.
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