Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
INGREDIENTS (for 4 servings):
- 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
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.
This recipe was originally featured in the USA WEEKEND article Festive Summer Supper on July 22, 2005.
Find the Perfect Recipe from Pam Anderson.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.