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Perfect Crab Cakes With Green Onions Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  • 2Lightly 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).
  • 3About 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.
Ingredients
  • 4 servings
  • 436 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    436
    22%
  • Fat:
    30.6
    47%
  • Carbs:
    14.1
    5%
  • Protein:
    26.8
    54%
  • Cholesterol:
    151
    50%

Based on a 2,000 calorie diet

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