Crab Cakes

Ingredients
Original recipe makes 4 crab cakes
8 saltine crackers, finely crushed
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning (such as Old Bay®)
1/4 teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well drained
1/4 cup dry bread crumbs
2 tablespoons butter

PREP
15 mins
COOK
8 mins
READY IN
1 hr 23 mins

Directions
Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.

Sprinkle breadcrumbs on a plate.

Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.