Fresh lump crabmeat, 2lb (1kg), picked over for shell fragments and squeezed to remove excess water
Dried bread crumbs, ½cup (1oz/30g)
Fresh chives, 4tablespoons minced
Canola oil, ⅔cup (5fl oz/160ml)
Mixed salad greens, 4cups (4oz/125g)
Lemon wedges, for serving
Prepare the crab cakes
In a large bowl, beat the eggs lightly. Add the mayonnaise, mustard, Worcestershire sauce, hot pepper sauce, crabmeat, bread crumbs, and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1½inches (4cm) in diameter. You should have 18–20 patties. Transfer the patties to a baking sheet and refrigerate for 15–30 minutes or place in the freezer (see tip).
Cook the crab cakes
In a large frying pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown, about 4 minutes. Turn and cook until golden brown on the second sides, 3–4 minutes longer. Arrange the greens on plates, top with the crab cakes, and serve with the lemon wedges.