Gather all ingredients before starting recipe.

Cut a lemon into quarters, removing the seeds and pinch a few dill fronds for garnish.

Combine mayonnaise, mustard, egg, Worcestershire sauce and chili sauce until blended.

Add kosher salt and pepper to taste.

Put 20 Saltine crackers in a reseal able plastic bad and crumble using a rolling pin.

Combine 1 pound of lump crab meat and the crumbled crackers in a medium bowl and stir to combine.

Pour the mayonnaise/mustard mixture over the crab/cracker mixture and blend to combine.

Using a 1/3 cup measure, make crab cakes and place on a cookie sheet.

Heat 2 tablespoons of canola oil in a medium skillet over high heat until the surface of the oil begins to ripple, add crab cakes and fry for 1-2 minutes over high heat until nicely browned, reduce heat to medium high and fry for another 1-2 minutes.