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
- egg: 1 piece (beaten)
- mayonnaise: 2 Tbsp
- green onion tops: 2 Tbsp
- Chesapeake seasoning, such as Old Bay(r): 0.25 tsp
- hot red pepper sauce: 0.25 tsp
- lump or backfin crabmeat, drained and picked over for shells: 1 pound
- milk: 4 tsp
- saltine crackers, finely: 10 piece (crushed)
- olive oil, for frying: 6 Tbsp
- Lemon wedges: (for serving)
Metric Conversion
Stages of cooking
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Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
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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).
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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.
