Crab Cakes
Special thanks to:Full Bellies, Happy Kids!

1 lb. lump crabmeat (canned is OK)
1/3 cup low-sodium saltines (about 7)
½ tsp. Tabasco or other hot sauce
2 tsp. Worcestershire sauce
1 Tbsp. minced shallot
2 tsp. Dijon Mustard
1 large egg white
1 rib celery, diced
1 Tbsp. lemon juice
2 Tbsp. reduced-fat mayonnaise
1/8 tsp. salt pepper, to taste
2 tsp. extra-virgin olive oil

Pick over crabmeat and take out any pieces of shell. Break saltines into roughly 1-4-inch pieces and fold with crabmeat in a large bowl. Add Tabasco, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper. Fold together gently until well blended. Be careful not to break up crabmeat too much.

Form into 8 cakes and chill. (This part can be done up to 12 hours in advance. Cover crab cakes and chill.)

Preheat oven to 400ºF. Warm oil in a large nonstick skillet over high heat until it's almost smoking. Lower heat to medium-high and fry crab cakes for about 3 minutes, until brown. Transfer cakes to a baking sheet lined with foil and cook in the oven for another 9 to 10 minutes, until warmed through.