1 pound Dungeness crabmeat

1 egg

1½ tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

½ cup aïoli

1 cup crushed unsalted saltine crackers Dash of Tabasco

Lemon juice to taste

Salt and pepper to taste

⅓ cup oil, for sautéing

Basic Aïoli

1 cup lemon juice

2 tablespoons water

2 tablespoons chopped fresh garlic

2 cups mayonnaise

2 tablespoons chopped fresh flat-leaf parsley
Salt, black pepper, and cayenne to taste

Clean the crabmeat of shells.

In a medium bowl, whip the egg lightly, then add the crab, Dijon, Worcestershire, aïoli, and crushed crackers. Season with Tabasco, lemon juice, and salt and pepper to taste.

Form 4-ounce crab cakes and pan-fry in oil over medium-high heat about 3½ minutes per side, until golden brown.

Serve with aïoli.

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