Description
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
- ¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
- ¼ 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
Instructions
- Mix egg
- mayonnaise
- green onions
- 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; 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).
- 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.
Servings: 4