Mix together the mayonnaise, egg, Dijon mustard, Worcestershire sauce and hot sauce until smooth.
Spread the lump crabmeat evenly on a sheet tray. Drizzle the mayonnaise mixture evenly over the crab, then sprinkle the crushed saltines evenly over the top. Do not fold or mix. Allowing the mixture to rest this way helps the crackers hydrate and form a natural binder while keeping the lumps of crab intact.
Refrigerate for approximately 30 minutes.
After resting, gently shape the mixture into 8 patties, taking care to keep the lump crabmeat as intact as possible.
Heat a large nonstick skillet over medium high heat with equal parts butter and olive oil. Alternatively, use clarified butter.
Cook the crab cakes in batches for 3 to 4 minutes per side, or until deeply golden brown.
Drain briefly on paper towels and serve immediately.
