Best Crab Cake Recipe

Ingredients: 
20 saltine crackers, finely crushed
1 pound lump crabmeat; jumbo lump crabmeat is best 
½ cup mayonnaise
1 large egg 
1 tablespoon Worcestershire sauce
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1 tablespoon minced fresh parsley (optional)
Garnish: fresh dill and lemon wedge 

   In a medium mixing bowl, gently combine the crushed crackers with the crabmeat. In another small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, Old Bay and parsley until smooth. Gently fold the mayonnaise mixture with the crabmeat mixture, then cover and refrigerate for one hour or until ready to cook. When ready to cook, divide the crabmeat mixture into eight parts and very gently pat into 1½-inch hamburger-like patties. Do not overwork. When finished, set the patties aside until ready to cook. Heat a large skillet over medium heat until the oil shimmers. Set the crab cakes in the hot oil and cook, about three minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches. Transfer the cooked cakes to a paper-towel-lined plate to remove excess oil, then to serving plates. Garnish with fresh dill and a wedge of fresh lemon, then serve with tartar sauce and enjoy!