Classic Crab Cakes

I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Stonewall Kitchen Habanero Aioli) - Yum!

• Ready In: 4 hrs 20 mins
• Yields: 10 crab cakes

Ingredients

• 1  lb lump crabmeat, drained and picked to remove shells
• 1  cup  Ritz cracker crumbs
• 1⁄4 cup mayonnaise
• 1  tablespoon Dijon mustard
• 1  large egg
• 1  teaspoon cayenne pepper (or to taste, this is pretty spicy)
• 2  teaspoons  Old Bay Seasoning
• 1⁄4 cup scallion, chopped
• 1  dash Worcestershire sauce
•  salt and pepper

Directions

1. Combine all ingredients. Refridgerate several hours or overnight.
2. Use a 1/4 c measure to form into cakes.
3. Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.