Ingredients
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives, plus more for serving
Coarse salt
1 cup oyster crackers, crushed (3/4 cup)
1 pound lump crabmeat, preferably Dungeness, picked over
2 tablespoons safflower oil
Lemon wedges, for serving
Preparation
Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.
Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.
