Chef John’s Crab Cakes

Ingredients

• 8 saltine crackers, finely crushed
• 2 tablespoons mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1/4 teaspoon Worcestershire sauce
• 1 egg, beaten
• Salt to taste
• 1 pinch cayenne pepper (optional)
• 1 pound fresh crabmeat, well drained
• 1/4 cup dry bread crumbs
• 2 tablespoons butter

Directions

Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.

Sprinkle breadcrumbs on a plate.

Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.