Perfect Crab Cakes With Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying. Ingredients:
1 egg, beaten |
2 tablespoons mayonnaise |
2 tablespoons green onion tops |
1/4 teaspoon chesapeake seasoning, such as old bay |
1/4 teaspoon hot red pepper sauce |
1 pound lump or backfin crabmeat, drained and picked over for shells |
4 teaspoons milk |
10 saltine crackers, finely crushed |
6 tablespoons olive oil, for frying |
lemon wedges, for serving |
Directions:
1. Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; 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).
3. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
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