In a small mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce. Make sure everything blends together smoothly. This mixture is the base that will help to bind your crab cakes together and infuse them with flavor.

In a medium-sized bowl, carefully toss the jumbo lump crab meat with the finely crushed saltine crackers. Be gentle as you want to keep those beautiful lumps of crab intact. Once combined, add in the Old Bay seasoning for a hint of maritime flavor that screams "Maryland."

Gently fold the mayonnaise mixture into the crab and cracker mixture. Use a spatula to combine, being careful not to break up the crab too much. You want to ensure every bite has a wonderful mix of flavors.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This step is crucial because it allows the mixture to firm up and makes it easier to form into patties.

After chilling, scoop the crab mixture into eight portions, roughly 1/3 cup each. Lightly pack each portion into a patty about 1.5 inches thick. If you’d like, you can also shape them into smaller or larger cakes depending on your preference.

In a large skillet, heat the canola oil over medium-high heat until shimmering. Carefully add the crab cakes to the skillet, allowing a bit of space between them to fry evenly. Cook for about 3 minutes per side, or until they are golden brown and heated through.

Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil. Serve immediately with lemon wedges for an extra zest.