I serve these dressed simply, spritzed with lemon and just a touch of herb remoulade sauce on the side.

Makes 4 cakes

FOR THE SAUCE
½ cup good mayonnaise
½ cup sour cream
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon fresh dill, finely chopped
Juice of ½ lemon
Kosher salt & freshly cracked pepper, to taste

FOR THE CRABCAKES
1 pound fresh lump crabmeat, picked through for shell fragments
1 large egg, lightly beaten
2 ½ tablespoons good mayonnaise
2 teaspoons freshly squeezed lemon juice
1 ½ teaspoons Worcestershire sauce
Several dashes of hot sauce, or to taste
5 Saltine crackers, finely crushed, or a ¼ cup of plain bread crumbs
2 scallions, chopped
1 tablespoon flat-leaf parsley, chopped
Freshly cracked black pepper, to taste
3 tablespoons vegetable oil
Lemon wedges, for garnish

To make the sauce, combine the mayonnaise, sour cream, parsley, dill and lemon juice in a small bowl and season to taste with salt and pepper. Set aside.

To make the crab cakes, place the crabmeat in a large bowl and pick through, making sure there are no shells. In another small bowl, whisk together the egg, mayonnaise, lemon juice, Worcestershire sauce and hot sauce. Add wet ingredients to the crabmeat, along with the cracker crumbs, scallions, parsley and pepper, to taste. You’ll notice I don’t suggest the addition of salt to the mixture. That’s because the crackers themselves are salted and I find additional salt unnecessary. Gently combine being careful not to overwork. The mixture will be wet. With your hands, form the meat into 4 cakes of equal size.

Heat the oil in a large sauté pan over medium-high heat and gently slide the crab cakes into the pan. Pan fry until the cakes are golden brown and cooked through, about 5 minutes per side. Serve warm with herb remoulade sauce and lemon wedges.