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Prep 20 mins
Cook 6 mins
This recipe comes from the Sunday USA Weekend magazine. It makes a light, delicious summer dinner or an elegant appetizer for a special dinner.
- 1 egg, beaten
- 2 tablespoons mayonnaise (I use light mayo)
- 2 tablespoons minced green onion tops
- 1⁄4 tablespoon chesapeake seasoning, such as Old Bay
- 1⁄4 teaspoon hot pepper sauce
- 1 lb crabmeat, drained and picked over for shells (lump or backfin)
- 4 teaspoons milk
- 10 saltine crackers, finely crushed (I use the fat-free variety)
- 6 tablespoons olive oil, for frying
- lemon wedge, for serving
- tartar sauce, for serving
- Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl.
- Add milk and toss gently to coat.
- Add crushed saltines and toss gently to combine.
- Add egg mixture, gently toss, once again, to combine.
- Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
- Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
- About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
- Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
- Transfer to a paper towel-lined plate.
- Serve immediately with lemon wedges and/or your favorite tartar sauce.
We had these for dinner Saturday night and they were excellent. Made end of the season corn on the cob and coleslaw to go with them. Thanks for sharing the recipe!