REALLY CRABBY CAKES

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 pound Dungeness crab meat, picked over

18 saltine crackers, finely crushed

1/4 cup clarified butter

Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Divide the crab mixture into 8 patties, about 1 inch thick. Place on a tray, cover and refrigerate for another hour.

In a large skillet, heat the clarified butter until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Andrew Zimmern

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