For great crabcakes, gather 1 pound jumbo lump crab meat, 1/2 cup mayonnaise, 1 tablespoon Worcestershire sauce, 20 saltine crackers and 1/4 cup canola oil. Also, organize 1/2 teaspoon of a preferred hot sauce, 1 tablespoon Dijon mustard, 1 egg and lemons for garnishing. Combine chilled ingredients into cakes and saute them in a large skillet until golden brown.
Crack the egg into a small bowl, and add the mayonnaise. Add the Worcestershire and the hot sauces top the same bowl, and whisk the contents until smooth. Place the whole saltine crackers in a durable plastic bag and crush them (such as with a rolling pin), and transfer them to another bowl with the crabmeat, tossing the two together. Fold in the mayonnaise mixture with the crab and cracker mixture, cover, and refrigerate for no less than one hour.
Portion and mold the crab cakes with a 1/3 cup measuring vessel, ensuring they are all roughly equal; this recipe should produce about eight cakes, each 1 1/2 inches thick. Heat the oil in a large skillet, and wait until the oil is shimmering. Cook each cake until both sides are golden, approximately three minutes per side, and transfer them to waiting plates accented with the lemon wedges.