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Fish and Seafood Perfect Crab Cakes with Green Onions
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| 1 | egg, beaten 2 T mayo 2 T minced green onion tops |
| 1/4 tsp | old bay seasoning 1/4 tsp hot red pepper sauce |
| 1 lb | lump crabmeat, drained and picked over for shells 4 tsp milk |
| 10 | saltine crackers, finely crushed 6 T olive oil for frying Lemon, serving |
Mix egg, mayo, green onions, old bay and hot sauce in small bowl until mayo is completely incorporated, then set aside.
Lightly break up crabmeat in 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 1/2 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 skillet over medium to high heat. Carefully, add crab cakes, sauté, turning once, until golden brown, about 3 minute per side. Transfer to paper towel lined plate.
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