Perfect Crab Cakes....enjoy!

Perfect Crab Cakes

I have been using this crab cake recipe since it ran in the USA Weekend Magazine in 2005. It is always perfect and the crab cakes couldn't be easier.  We stock lump crab meat in the store that I NEVER have to pick through.  It is literally perfect.  When I see the cost of crab cakes in a restaurant I always shudder, because I know I can make perfect crab cakes at  home.  

ENJOY!

Perfect Crab Cakes

1 egg beaten

2 TBS. Mayonnaise

2 TBS. Minced green onion tops

1/4 tsp. (I like a bit more) Old Bay Seasoning

1 lb. Lump Crabmeat drained (get this at Cascio's Fruit Market)

4 tsp. milk

10 Saltine Crackers finely crushed

6 TBS. Olive Oil for frying

Fresh Lemon Wedges for serving

Mix egg, mayo, green onion tops, and Old Bay in a small bowl until mayo is completely mixed in, 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 and refrigerated up to 8 hours ahead).

About 10 minutes before serving heat oil in 12-inch skillet over medium to medium-high heat. Carefully add crab cakes, saute, turning once until golden brown, about 3 minutes per side.  Transfer to a paper towel-lined plate.  Serve immediately with lemon wedges. 

This recipe is a never fail and delicious!