Ingredients:
1 eggs, beaten
2 tablespoons mayonnaise ( I use light mayo)
2 tablespoons minced green onion tops
1/4 tablespoon chesapeake seasoning, such as Old Bay
1/4 teaspoon hot pepper sauce
1 lb crabmeat, drained and picked over for shells ( lump or backfin)
4 teaspoons milk
10 saltine crackers, finely crushed ( I use the fat-free variety)
6 tablespoons olive oil, for frying
lemon wedges, for serving
tartar sauce, for serving
Directions:
Mix egg, mayonaise, onion tops,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 and toss gently to coat.
Add crushed saltines and 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 and saute’, turning once, until golden brown, about 3 minutes per side.
Transfer to a paper towel-lined plate.
Serve immediately with lemon wedges and/or your favorite tartar sauce.
Servings: 4
Time preparation: 20 min.
Time total: 26 min.