Perfect Crab Cakes With Green Onions

Perfect Crab Cakes With Green Onions

63

"Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying."

Ingredients

{{adjustedServings}} servings 436 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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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 up to 8 hours ahead).
  3. 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.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

63
  1. 74 Ratings

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The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.

I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings, so I just use salt, pepper, dried mustard, red pepper, onion powder, and some parsley fl...

The ingredients, and proportions of them, are spot on accurate for classic, traditional crab cakes...you want good quality crab meat and lots of it, and just enough egg, crumbs and mayo to bind ...