Leslie in Texas's Note:
This recipe comes from the Sunday USA Weekend magazine. It makes a light, delicious summer dinner or an elegant appetizer for a special dinner.
My Private Note
Units: US | Metric
- 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
- 1Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- 2Lightly break up crabmeat in a medium bowl.
- 3Add milk and toss gently to coat.
- 4Add crushed saltines and toss gently to combine.
- 5Add egg mixture, gently toss, once again, to combine.
- 6Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
- 7Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
- 8About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
- 9Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
- 10Transfer to a paper towel-lined plate.
- 11Serve immediately with lemon wedges and/or your favorite tartar sauce.
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Nutritional Facts for Crab Cakes With Green Onions
Serving Size: 1 (161 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 357.6
- Calories from Fat 231
- Total Fat 25.6 g
- Saturated Fat 3.8 g
- Cholesterol 103.1 mg
- Sodium 1108.7 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.3 g
- Sugars 0.6 g
- Protein 23.2 g
The following items or measurements are not included: