perfect crab cakes with green onions

Ingredients

• Servings: 4
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 2 tablespoons green onion tops
• 1/4 teaspoon chesapeake seasoning, such as old bay®
• 1/4 teaspoon hot red pepper sauce
• 1 pound lump or backfin crabmeat, drained and picked over for shells 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

• 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.