Faidley Seafood's World Famous Crab Cakes

As a native Marylander, I am always in search of the next best crab cake. This recipe purports to imitate the recipe from Lexington Market's Faidley Seafood. As with most crab cake recipes, technique is almost as important as the ingredients.

Ingredients

1 lb large lump crabmeat, picked over
1 C crushed saltine crackers
1/2 C mayonnaise
1 egg
1 T dijon mustard
1 T Worcestershire sauce
1 dash Tobasco sauce
vegetable oil (for frying) OR clarified butter or olive oil for sautéing

Mixing Instructions

1. Spread the crab meat out in a flat pan and sprinkle the crushed crackers over the top. 
2. In a small bowl, mix mayonnaise, egg, Worcestershire sauce and Tobasco sauce. 
3. Pour the mixture over the crab and crackers and gently toss or fold, taking care not to break up the crab meat. 
4. Let the mixture site for 2-3 minutes before forming the crabcakes. 
5. Form the crabcakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick. Do NOT pack the mixture too firmly. 
6. Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least an hour before cooking.

Cooking Instructions

1. To fry: pour oil into a heavy skillet to a depth of about 1 1/2". Heat oil and fry crabcakes, a few at a time, until golden brown (about 4 minutes on each side). Remove with a slotted utensil and place on a paper towel to drain.
2. To broil: place under a broiler until browned, turning to cook evenly (about 4-5 minutes).
3. To sauté: heat a small amount of clarified butter or olive oil in a skillet and sauté the cakes, turning several times, until golden brown (about 8 minutes).