Step 1

In a medium mixing bowl, gently combine the crushed crackers with the crabmeat.

Step 2

In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, hot sauce and parsley until smooth.

Step 3

Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate 1 hour or until ready to cook.

Step 4

When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat into 1½-inch hamburger-like patties. DO NOT OVERWORK. Set the patties aside until ready to cook.

Step 5

Set a large skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 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.

Step 6

Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plates.

Step 7

Garnish with fresh dill leaves and a wedge of fresh lemon.

Step 8

Serve with Homemade Tartar Sauce.

Step 9

Enjoy!