Instructions

1. Whisk the mayonnaise, egg, mustard, Worcestershire and hot sauce until smooth; set aside.
2. In a separate bowl, lightly toss the crabmeat and cracker crumbs.
3. Fold the mayonnaise into the crab mixture.
4. Cover and refrigerate for 1 hour.
5. Form the crab mixture into 8 mounds (roughly 1/3 cup each). Lightly pack each mound into a 1/2 inch thick patty.
6. Heat the canola oil in a large skillet over medium-high heat. When the oil is shimmering, add the crab cake patties. Fry in batches as needed.
7. Fry each crab cake patty until golden on the outside and cooked through, about 3 minutes per side.
8. Serve crab cakes warm with lemon wedges.