Baltimore Style Crab Cakes | Adelphia Seafood, Pennsylvania
In a small bowl, whisk the mayo with the egg, mustard, Worcestershire sauce, and hot sauce until smooth.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Skillet
- Stove
- Refrigerator
- Spatula
- Plate
- Chef's knife
- Cutting board
Ingredients
- 1 pound jumbo lump Crabmeat
- ½ cup mayonnaise
- 1 large egg (beaten)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ tsp hot sauce
- 20 saltine crackers (finely crushed)
- ¼ cup canola oil
- lemon wedges (for serving )
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