You are here: Home » Recipes » Lump Crab Cakes Lump Crab Cakes Kitchen Tested Yield 6 servings Prep 10 mins Cook 6 mins Everyone will love these succulent crab cakes. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 pound lump crab meat1 cup crushed Saltine crackers1/2 cup mayonnaise1 tablespoon each Dijon mustard and yellow mustard1 large egg1 tablespoon Worcestershire sauce1 teaspoon Old Bay Seasoning1 dash Tabasco sauce Vegetable oil for sauteing Instructions Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape. Pour oil into a deep skillet and heat. Saute crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly. Recipe by Joan Nathan.