Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl.
Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs. Transfer crumb side down to large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
Adjust oven rack to upper-middle position and heat broiler. Grease 8 inch square area in center of rimmed baking sheet with softened butter. Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12-15 mins. Serve with lemon wedges.
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