Crab Cakes with Imperial Sauce

By sdnsd

The family will love these Crab Cakes with Imperial Sauce. The added Saltine cracker crumbs make a nice crust and the mayonnaise based sauce is perfect complement to the sweet crab.

Ingredients

• 1 1/4 cups mayonnaise
• 1/4 cup juice from 2 lemons
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce
• 1/2 teaspoon Old Bay seasoning
• 1 1/2 pounds crabmeat, picked over for shells
• 1 1/4 cups Saltine crackers (1 sleeve)
• 4 scallions , minced
• 4 tablespoons vegetable oil

Preparation

Step 1

If you can find it, buy fresh lump crabmeat for the crab cake. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble.

Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving.

Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.