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.