1 large egg, at room temperature
1/2 cup mayonnaise
1 teaspoon cayenne pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry English mustard
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon sugar
1 cup crushed saltine crackers, crushed not crumbs, about 24 saltines
1/4 cup minced fresh parsley
1 pound jumbo lump crabmeat, the best available
corn oil, for frying crab cakes
In a large bowl, whisk together the egg, mayonnaise, cayenne pepper sauce, Worcestershire sauce, dry mustard, Old Bay Seasoning and sugar, until smooth.
Place the saltines in a large food storage bag and seal closed. Using a rolling pin, process until crushed into small pieces. When it comes to making crab cakes, you do not want fine crumbs.
Fold the crackers into the mayo mixture.
Gently fold the parsley and the crabmeat into the cracker mixture until thoroughly combined. The crabmeat must remain in large lumps.
Note: This rest period is important. It will give the crushed crackers time to absorb moisture and soften, which is “the glue” that holds the crab cakes together. You will now have about 1 1/2 pounds of total crab cake mixture.
Line a 12 1/2? x 8 3/4? baking pan with parchment paper. Divide the crab mixture into four equal parts. If you have a kitchen scale, this will be 6-ounces each. Form the crab cakes by hand, gently but firmly compressing them between the palms of your hands. Cover with plastic wrap and refrigerate for 1 – 8 hours prior to frying. Do not remove from refrigerator prior to frying.
Place 1/8? of oil in a 12? skillet and heat over medium-high heat. Add the crab cakes and fry, until golden brown on both sides, turning only once, about 3 minutes per side.
Transfer to a paper towel-lined plate to drain and rest, about 5 minutes.
Source : allrecipes.com