1poundjumbo lump crab meat, picked over for shells
1cupcrushed Saltine-style gluten free crackers(Milton's, Scharr, or any other brand will do)
1tbsp worcestershire sauce
dash of hot sauce
In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
Add crab meat and fold in very gently so as not to break up large lumps.
Line a baking sheet with foil and spread with some of the softened butter. Set aside.
Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
Chill crab cakes for at least one hour, or up to 4.
Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.
Wrap leftover crab cakes and place in the refrigerator for up to 4 days or freeze for 3 months. Reheat leftover crab cakes in a 350 degree F oven for about 15-20 minutes. Crab cakes can also be frozen before baking. Place pre-portioned cakes on lined baking sheet and freeze until solid. Place cakes in a freezer ziptop baggie and remove as much air as possible. Thaw overnight in refrigerator before baking as directed.