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Perfect Crab Cakes With Green Onions

Perfect Crab Cakes With Green Onions

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 157 mg
  • 52%
  • 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KK_NAGATA
62

KK_NAGATA

12/8/2005

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

Sarabeth20
59

Sarabeth20

2/17/2006

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 flakes. I also never buy real crab. I just use the imitation stuff and break it up in the food processor. I also use townhouse crackers instead of saltines for a buttery taste. A good tip for parties is to make them really tiny and serve them with tartar sauce. Bite sized and crispy!

naples34102
56

naples34102

9/21/2008

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 it. The Old Bay too, is the typical seasoning. Use a light hand and mix gently--you want nice, big chunks of crab, not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs, and was curious to try these as they were not coated in anything before frying. After doing it this way, I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all, this is a good, basic recipe, but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans," also from this site.

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