1 tsp. Old Bay Seasoning (available at fish markets and some supermarkets) if desired.
1 tsp. Worcestershire Sauce
2 Dashes of Tabasco, or to taste
1/4 tsp. Black pepper, or to taste
1/4 tsp. Salt
1 Pound Backfin or Lump Crab Meat, picked over
3/4 Cup Finely Crushed Saltines (About 20 crackers)
2 Tbl. Vegetable Oil
1 Tbl. Unsalted Butter
1 Lemon Wedges as an accompaniment
In a large bowl whisk together the egg, the mayo, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottom of each patty carefully with the Saltines, transferring the crab cakes, as they are, to a pan and cook in vegetable oil and unsalted butter.
