1 pound Maryland jumbo-lump crab meat (picked and checked for shell or cartilage) from a market such as Whole Foods
8 saltine crackers, crushed
2 teaspoons chopped fresh cilantro
1 egg, beaten
1 tablespoon Duke's mayonnaise
1 tablespoon unsalted butter at room temperature
1 teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
1 dash hot-pepper sauce, such as Tabasco
3 tablespoons vegetable oil
Salt and freshly ground pepper to taste
In a medium bowl, combine crab meat, saltines, cilantro, salt, and pepper. In a separate bowl, beat together the egg, mayonnaise, butter, mustard, Worcestershire, and hot sauce. Combine that mixture with the crab meat and mix well.
Shape the mixture into 4 crabcakes and refrigerate for at least 1 hour, and up to 24.
Heat 3 tablespoons of vegetable oil in a non-stick frying pan over medium-high heat until the oil is hot. Sauté the crabcakes in batches until golden brown on each side, about a total of 3 to 5 minutes. Set on a paper towel momentarily when they're done.
Serve immediately, garnish with tartar sauce, a mustard buerre blanc, or other mustard-based sauce.
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