1 lb Margarita® Super Lump Crabmeat
1/4 cup dry breadcrumbs
2 tbsp butter
2 tbsp mayonnaise
1/2 tsp seafood seasoning (such as Old Bay®)
1/4 tsp Worcestershire sauce
1 pinch cayenne pepper (optional)
8 saltine crackers, finely crushed
1/2 tsp Dijon mustard
1 egg, beaten
Salt, to taste
In a large bowl, start by mixing saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper. Then - add the fresh Margarita® Super Lump Crabmeat to the mixture until it is mixed thoroughly but still chunky. Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate. Shape chilled crab mixture into 8 small thick patties, then coat completely with breadcrumbs. Melt butter in a skillet over medium heat and cook crab cakes until golden brown (about 4 minutes per side). Enjoy!