Crab Cakes With Green Onions

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg, beaten
  • 2
    tablespoons mayonnaise (I use light mayo)
  • 2
    tablespoons minced green onion tops
  • 14
    tablespoon chesapeake seasoning, such as Old Bay
  • 14
    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
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DIRECTIONS

  • 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.
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