Perfect Crab Cakes With Green Onions - cooking recipe

Ingredients
    1 egg (beaten)
    2 tablespoons mayonnaise
    2 tablespoons minced green onion tops
    1/4 teaspoon chesapeake seasoning (such as Old Bay)
    1/4 teaspoon hot pepper sauce
    1 lb crabmeat (lump or backfin crabmeat)
    4 teaspoons milk
    10 salteine crackers, finely crushed
    6 tablespoons olive oil, for frying
    lemon wedge, for serving
Preparation
    Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise 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; saute, turning once, until golden brown, about 3 minutes per side.
    Transfer to a paper towel-lined plate.
    Serve immediately with lemon wedges.

Leave a comment