| PREPARATION: Using rolling pin, crush crackers until finely ground. Drain crabmeat and dry 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. Divide mixture into 4 parts and shape into tight, mounded 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. Heat broiler. Grease 8 inch square area in center of rimmed baking sheet with softened butter. Place crab cakes on baking sheet, crumb side down. Broil until crab cakes are golden brown, appx 12 to 15 minutes. Serve with lemon wedges.
HINT: I served these with a creamy horseradish sauce. |