Baltimore-style Crab Cakes

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½ cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

½ teaspoon hot sauce

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

¼ cup canola oil

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.
Scoop the crab mixture into eight ⅓-cup mounds; lightly pack into 8 patties, about 1 ½ inches thick. In a large skillet, heat the oil 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.