Adapted from Food & Wine Magazine, you can never go wrong with these crab cakes by our contributor Allison Stone. The recipe is kid friendly and easy to make, especially when you have guests over!
Sort through the crabmeat to ensure there are no cartilage or pieces of shell left.
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture, then gently fold in the salt, pepper, and half of the chives. Cover and refrigerate for at least 1 hour.
Using a 1/3 cup measure, scoop the crab mixture into eight mounds. Lightly pack each mound into a patty shape, about 1 ½ inches thick. In a large skillet, heat the oil. Add the crab cakes and cook over medium heat until deeply golden and heated through, about 3 minutes per side.
Transfer the crab cakes to plates and sprinkle the remaining chives on top. Serve with lemon wedges.