“This is originally from a magazine in the Sunday Denver Post. Serve with your favorite homemade tartar sauce or remoulade sauce. Splurge for the "real" crabmeat for this recipe and pick it over for shells and drain it before using it.”
READY IN:
37mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 egg (beaten)
  • 2 tablespoons mayonnaise
  • 2 tablespoons minced green onion tops
  • 14 teaspoon chesapeake seasoning (such as Old Bay)
  • 14 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

Directions

  1. Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise is completely incorporated, then set aside.
  2. Lightly break up crabmeat in a medium bowl.
  3. Add milk; toss gently to coat.
  4. Add crushed saltines;toss gently to combine.
  5. Add egg mixture;gently toss, once again, to combine.
  6. 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.
  7. (Can be covered with plastic wrap and refrigerated up to 8 hours ahead.).
  8. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat.
  9. Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side.
  10. Transfer to a paper towel-lined plate.
  11. Serve immediately with lemon wedges.

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