-
-
My review
Perfect Crab Cakes With Green Onions
Ben S.
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 436Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6374 Ratings
-
-
-
-
-
Most helpful positive review
12/8/2005
The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.
Most helpful critical review
6/13/2006
My family and I weren't that impressed with this recipe. I used canned crab, so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes togeth...
Most helpful
Most positive
Least positive
Newest
12/8/2005
The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.
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 fl...
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 ...
4/11/2006
This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of re...
2/27/2006
I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepar...
2/17/2006
I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for m...
5/5/2006
My rating did not match my husband and son at all. They loved. If it was up to me, I would not make again, but for them, I will. I added a little more Old Bay and kept everything else as writ...
4/24/2006
These were pretty good, a little bland though. Next time I will try to tweak this recipe a bit, to give it a little more spice.