PERFECT CRAB CAKES
Patricia
Great appetizer or side dish!
ingredients
- 1 egg, beaten
- 2 Tbs. mayonnaise
- 2 Tbs. minced green onion tops
- 1/4 tsp. Chesapeake seasoning, such as Old Bay
- 1/4 tsp. hot red pepper sauce
- 1 pound lump or backfin crabmeat, drained and picked over for shells
- 4 tsp. milk
- 10 saltine crackers, finely crushed (or 1/2 C. bread crumbs)
- 1/4 tsp. dry mustard
- 1 tsp. lemon juice
- 1 Tbs. mustard
- 1 Tbs. melted butter
- 1 tsp. parsley flakes
- 6 Tbs. olive oil for frying
- Lemon wedges for serving.
directions
- 1
Mix egg, mayonnaise, 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. 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 for up to 8 hour ahead).
- 3
About 10 minutes before serving, 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. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Source: Patricia
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews