Baltimore-Style Crab Cakes

Directions

1. 1
   In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
2. 2
   In a medium bowl, lightly toss the crabmeat with the cracker crumbs.
3. 3
   Gently fold in the mayonnaise mixture.
4. 4
   Cover and refrigerate for at least 1 hour.
5. 5
   Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.
6. 6
   In a large skillet, heat the oil until shimmering.
7. 7
   Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
8. 8
   Transfer the crab cakes to plates and serve with lemon wedges.