Crab Cakes with Imperial Sauce

From Cook’s Country

Has Kim tried this? No

1 1/2 c mayonnaise

1/4 c juice from 2 lemons

1 tbsp Worcestershire sauce

2 tsp hot sauce

1/2 tsp Old Bay seasoning

1 1/2 lbs crabmeat

1 1/4 c crushed saltines (1 sleeve, finely crushed)

4 scallions

4 tbsp vegetable oil

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

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

3. Heat 2 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.