Louisiana Deviled Crab Cakes

INGREDIENTS

• 1/2 teaspoon Worcestershire sauce
• 1/2 lb jumbo lump crabmeat, picked over
• 16 saltines, finely ground
• 1 tablespoon sour cream
• 1/4 cup finely chopped onion
• 1/2 teaspoon dry mustard
• 3/4 teaspoon cayenne
• 1/4 cup finely chopped green bell pepper
• 3 tablespoons finely chopped celery
• 3 tablespoons unsalted butter
• 3/4 teaspoon salt
• 2 tablespoons thinly sliced scallion greens
• Accompaniments: tartar sauce and lemon wedges
• 1 large egg
• 1 tablespoon vegetable oil