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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.