Classic Crab Cakes

• 1/3 cup fresh or panko (Japanese) breadcrumbs
• 1 pound jumbo lump or lump crabmeat, picked over for cartilage
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise (page 282)
• Zest of 1 lemon
• 1 1/2 teaspoons Worcestershire sauce
• Dash of hot sauce
• Coarse salt and freshly ground black pepper
• 1/4 cup peanut oil, plus more if needed
• 4 lemons, cut into wedges, for garnish

1. Line a plate with paper towels and set near the cooktop.
2. In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper.
3. The mixture will be slightly wet.
4. Form into cakes: use about 1/4 cup for large cakes and 1 tablespoon or so for hors doeuvres.
5. Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
6. Heat the peanut oil in a large skillet over medium heat.
7. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil.
8. Cook until the crab cakes are golden brown, about 5 minutes on each side for large patties, or 1 to 2 minutes per side for small hors doeuvres.
9. Remove from the skillet, and transfer to the prepared plate to drain.
10. Serve hot with lemon wedges.

breadcrumbs, lump, egg, mayonnaise, lemon, worcestershire sauce, hot sauce, salt, peanut oil, lemons

Taken from www.epicurious.com/recipes/food/views/classic-crab-cakes-380372 (may not work)