Maryland Style Crab Cakes

• 1 egg, beaten
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• 1 teaspoon minced shallot
• 1 tablespoon freshly squeezed lemon juice
• ⅛ teaspoon cayenne pepper
• ¾ cup crushed buttery snack crackers*
• 1 ½ tablespoons chopped flat-leaf parsley
• 16 ounces jumbo lump crabmeat

Salt & pepper

• 4 tablespoons extra-virgin olive oil, divided

lemon wedges, for serving

remoulade sauce, for serving

1. 1 In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined. Gently mix in the crabmeat so that it is combined, but the crab is still in large chunks. Season with salt and pepper. Form the mixture into 4 discs about 1-inch thick.
2. 2 Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time. Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
3. 3 Serve immediately with a lemon wedge and remoulade** sauce.
4. *This recipe was tested using Ritz crackers.
5. **remoulade sauce is an aioli or mayonnaise based condiment seasoned with savory herbs. It is typically used to accompany fried seafood dishes.
6. Tip: serve a crabcake on a toasted brioche bun with arugula.