Cook's Country Maryland Crab Cakes
|1 pound||lump crabmeat (see note, above), picked over for shells|
|2 tablespoons||unsalted butter, melted|
|1 tablespoon||unsalted butter, softened|
|1||large egg yolk|
|1 tablespoon||Dijon mustard|
|2 teaspoons||hot sauce|
|1 teaspoon||Old Bay seasoning|
|1||lemon, cut into wedges|
1. Make Crab Mixture: Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce and Old Bay in large bowl.
2. Shape Cakes: Divide mixture into 4 equal portions and shape into tight, rounded cakes. Press top of each cake in remaining crumbs. Transfer crumb side down to large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
3. Broil Cakes: Adjust oven rack to upper middle position and heat broiler. Grease 8-inch square area in center of rimmed baking sheet with softened butter. Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12 to 15 minutes. Serve with lemon wedges.