Mmm…crabcakes - tiny, delectable patties of sweet seafood goodness.
Perfect Crabcakes with Green Onion
1 egg, beaten
2 tablespoons mayonnaise
2 tablespoons minced green onion tops
½ teaspoon Chesapeake seasoning, such as Old Bay
¼ 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
1. Mix egg, mayo, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. 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. Divide crab mixture up into 8 portions and form compact patties. (Can be covered with plastic wrap and refrigerated up to 8 hours.)
3. Heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sauté, turning once, until golden brown, about 3 minutes per side. Serve immediately with lemon wedges.