Mrs. Duvall'S Pan-Fried Crab Cakes

• 1/4 cup mayonnaise
• 1/4 cup minced onion
• 2 eggs, lightly beaten
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dried mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 lb lump crabmeat, picked over
• 1 cup finely crushed soda cracker
• 2 tablespoons unsalted butter
• 1/4 cup vegetable oil
• lemon wedge, for serving

1. In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. 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.
2. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons 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 and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

mayonnaise, onion, eggs, worcestershire sauce, dried mustard, salt, cayenne pepper, lump crabmeat, soda cracker, unsalted butter, vegetable oil, lemon

Taken from www.food.com/recipe/mrs-duvalls-pan-fried-crab-cakes-292092 (may not work)