Perfect Crab Cakes With Green Onions

Name: Perfect Crab Cakes With Green Onions
Yield: 4
Ingredients: 1 egg, beaten; 2 tablespoons mayonnaise; 2 tablespoons green onion tops; 0.25 teaspoon Chesapeake seasoning, such as Old Bay(r); 0.25 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

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dinner

Ingredients

4 servings

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1 egg, beaten
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2 tablespoons mayonnaise
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2 tablespoons green onion tops
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0.25 teaspoon Chesapeake seasoning, such as Old Bay(r)
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0.25 teaspoon hot red pepper sauce

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1 pound lump or backfin crabmeat, drained and picked over for shells
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4 teaspoons milk
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10 saltine crackers, finely crushed
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6 tablespoons olive oil, for frying
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Lemon wedges, for serving

Instructions

Mix egg, mayonnaise, green onions, 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; 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 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; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.