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Crab Cakes With Green Onions

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Ingredients

Adjust Servings:
1 egg, beaten
2 tablespoons mayonnaise (use light mayo)
2 tablespoons minced green onion tops
1/4 tablespoon chesapeake seasoning, such as old bay
1/4 teaspoon hot pepper sauce
1 lb crabmeat, drained and picked over for shells (lump or backfin)
4 teaspoons milk
10 saltine crackers, finely crushed (use the fat-free variety)
6 tablespoons olive oil, for frying
lemon wedge, for serving
tartar sauce, for serving

Nutritional information

357.6
Calories
231 g
Calories From Fat
25.7 g
Total Fat
3.9 g
Saturated Fat
103.1 mg
Cholesterol
1108.8 mg
Sodium
7.6 g
Carbs
0.3 g
Dietary Fiber
0.7 g
Sugars
23.3 g
Protein
161g
Serving Size

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Crab Cakes With Green Onions

Features:
    Cuisine:

    We had these for dinner Saturday night and they were excellent. Made end of the season corn on the cob and coleslaw to go with them. Thanks for sharing the recipe!

    • 46 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Crab Cakes With Green Onions, This recipe comes from the Sunday USA Weekend magazine It makes a light, delicious summer dinner or an elegant appetizer for a special dinner , We had these for dinner Saturday night and they were excellent Made end of the season corn on the cob and coleslaw to go with them Thanks for sharing the recipe!, This recipe comes from the Sunday USA Weekend magazine It makes a light, delicious summer dinner or an elegant appetizer for a special dinner


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    Steps

    1
    Done

    Mix Egg, Mayonaise, Onion Tops,Old Bay,and Hot Sauce in a Small Bowl Until Mayo Is Completely Incorporated, Then Set Aside.

    2
    Done

    Lightly Break Up Crabmeat in a Medium Bowl.

    3
    Done

    Add Milk and Toss Gently to Coat.

    4
    Done

    Add Crushed Saltines and Toss Gently to Combine.

    5
    Done

    Add Egg Mixture, Gently Toss, Once Again, to Combine.

    6
    Done

    Using a 1/3-Cup Measuring Cup, Scoop Up a Portion of Crab, Forming the Mixture Into a Very Compact Cake.

    7
    Done

    Repeat to Make 8 Cakes. Can Be Covered With Plastic Wrap and Refrigerated Up to 8 Hours Ahead.

    8
    Done

    About 10 Minutes Before Serving, Heat Oil in a 12 Inch Skillet Over Medium to Medium-High Heat.

    9
    Done

    Carefully Add Crab Cakes and Saute', Turning Once, Until Golden Brown, About 3 Minutes Per Side.

    10
    Done

    Transfer to a Paper Towel-Lined Plate.

    11
    Done

    Serve Immediately With Lemon Wedges and/or Your Favorite Tartar Sauce.

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    Hazel Baker

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