Crab Cakes

• 1 lg. egg
• 3 Tbsp. mayonnaise
• 1 1/2 tsp. English-style dry mustard, or to taste
• 1/4 c. chopped, drained bottled pimento
• 3 Tbsp. minced fresh parsley leaves
• 1 tsp. Old Bay Seasoning
• 1 tsp. worcestershire sauce
• 2 dashes Tabasco, or to taste
• 1/4 tsp. black pepper, or to taste
• 1/4 tsp. salt
• 1 lb. backfin or lump crab meat, picked over
• 3/4 c. finely crushed Saltines (about 20 crackers)
• 2 Tbsp. vegetable oil
• 1 Tbsp. unsalted butter
• lemon wedges as an accompaniment

1. In a large bowl, whisk together egg, mayonnaise, mustard, pimento, parsley, Old Bay Seasoning, worcestershire sauce, Tabasco, pepper and salt. Add crab meat and 1/4 c. saltines. Toss the mixture gently. Spread remaining 1/2 c. saltines on a plate. Form crab mixture with a 1/3 c. measuring cup, gently into eight 3/4 inch thick patties. Coat the top & bottom of each patty carefully with the saltines, transferring the crab cakes to a sheet of waxed paper. In a large skillet, heat oil and butter over moderately high heat until the foam subsides. Saute crab cakes, in batches if necessary, 1-2 minutes on each side, or until they are golden. Transfer them as they are cooked to a heated platter. Serve crab cakes with lemon wedges.

egg, mayonnaise, mustard, pimento, parsley, worcestershire sauce, dashes tabasco, black pepper, salt, backfin, saltines, vegetable oil, unsalted butter, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23047 (may not work)