Easy Maryland crabcakes

Method

1. Put the crabmeat in a bowl and gently loosen it with a fork.
2. Melt the butter in a frying pan and, when it starts to foam, fry the cracker crumbs until they smell toasted. Allow to cool slightly, then add to the bowl with the egg. Mix in the Worcestershire sauce, Old Bay Seasoning or mustard, the flour and just enough mayonnaise to bind. Chill for 30 minutes, then shape into 12 cakes.
3. Heat 1cm oil in a non-stick pan and fry the crabcakes, in batches, for 2-3 minutes on each side until golden and crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest, then serve with lemon wedges.