Chef John s Crab Cakes

8 saltine crackers, finely crushed

2 tablespoons mayonnaise

½ teaspoon Dijon mustard

½ teaspoon seafood seasoning (such as Old Bay®)

¼ teaspoon Worcestershire sauce

1 egg, beaten

salt to taste

1 pinch cayenne pepper

1 pound fresh crabmeat, well drained

¼ cup dry bread crumbs

2 tablespoons butter

Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.

Sprinkle breadcrumbs on a plate.

Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.

Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.