Chef John's Crab Cakes

 Delicious, super simple crab cakes. I made a quick remoulade of mayo, Dijon mustard, catsup, capers, some Emerils seasoning, and lemon juice. 

Ingredients

• 8 saltine crackers, finely crushed

• 2 tablespoons mayonnaise

• ½ teaspoon Dijon mustard

• ½ teaspoon seafood seasoning (such as Old Bay)

• ¼ teaspoon Worcestershire sauce

• 1 egg, beaten

• 1 pinch cayenne pepper (Optional)

• salt to taste

• 1 pound fresh crabmeat, well drained

• ¼ cup dry bread crumbs

• 2 tablespoons butter

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Directions

1. Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.

2. Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.

3. Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.