- 1 egg
- 3 T mayonnaise
- 1 t dijon mustard
- 1/4 cup finely chopped onion
- 1/4 t pepper
- 1/4 t dried tarragon or Old Bay Seasoning
- 1/2 t Worcestershire sauce
- 1 t salt
- 3/4 cup Blue Diamond Pecan Crackers, finely crushed
- 1 pound crab meat
In a large bowl, whisk together the egg, mayonnaise, mustard, onion, tarragon, Worcestershire sauce, pepper, and salt. Add the crab meat and 1/4 cup of the Blue Diamond Pecan Crackers, and toss the mixture gently. Spread the remaining crackers on a plate, form the crab mixture into eight to 10 patties, roughly 3/4-inch thick. Coat the top and bottom of each patty carefully with the crackers, transferring the crabcakes as they are formed to a sheet of wax paper. Chill for 15-30 minutes.
In a large skillet, heat the butter/oil over moderately high heat. Sauté the crabcakes, in batches if necessary, for 1 to 2 minutes on each side, or until golden, transferring them as they are cooked to a heated platter.
Serve the crabcakes with the lemon wedges, aoili or tartar sauce.