Eastern Shore Crab Cakes

1/2 c mayo
1 egg
1 Tbs lemon juice
1 tsp seafood seasoning, such as Old Bay
1/2 tsp coarse Dijon mustard
1/2 tsp hot pepper sauce
14 saltine crackers
1 lb crabmeat, drained
2 Tbs vege oil, divided
Lemon wedges

In large bowl, whisk together mayo, egg, lemon juice, seafood seasoning, mustard, and hot pepper sauce until smoothly blended. Coarsely crush crackers by hand into mayo mixture; gently stir until blended. Gently stir in crabmeat.

Using loosely packed crab mixture make patties 2 1/2" x 1/2" thick. Place on foil-lined baking sheet. Cover and refrigerate 1 hour or until firm.

Heat 1 Tbs of the oil in large non-stick skillet over medium heat until hot. Cook crab cakes in batches 5 to 8 min or until lightly browned, turning once and adding additional oil as needed. Drain on paper towels.

Crabcakes can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat oven to 425 and place crabcakes on rimmed baking sheet. Bake 8 to 10 min or until hot and crisp.

Serve with lemon wedges