Perfect Crab Cakes With Green Onions

Name: Perfect Crab Cakes With Green Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams lump or backfin crabmeat, drained and picked over for shells; 1 egg, beaten; 2 Tbsps green onion tops; 4 servings Lemon wedges, for serving; 2 Tbsps mayonnaise; 4 teaspoons milk; 6 Tbsps olive oil, for frying; 0 teaspoons hot red pepper sauce; 10 saltine crackers, finely crushed; 0 teaspoons Chesapeake seasoning, such as Old Bay

Perfect Crab Cakes With Green Onions is a pescatarian hor d'oeuvre. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 10g of fat, and a total of 216 calories. A mixture of lemon wedges, mayonnaise, green onion tops, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.

Ingredients you will need

Green Onions

Mayonnaise

Hot Sauce

Egg

Equipment you will use

Bowl

Lightly break up crabmeat in a medium bowl.

Ingredients you will need

Crabmeat

Equipment you will use

Bowl

Add milk; toss gently to coat.

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Milk

Add crushed saltines; toss gently to combine.

Ingredients you will need

Saltine Crackers

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).

Ingredients you will need

Crab

Wrap

Egg

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Measuring Cup

Plastic Wrap

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.

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Crab

Cooking Oil

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Frying Pan

Transfer to a paper towel-lined plate.

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Paper Towels

Serve immediately with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

454grams

lump or backfin crabmeat, drained and picked over for shells 1

egg, beaten 2Tbsps

green onion tops 4servings

Lemon wedges, for serving 2Tbsps

mayonnaise 4teaspoons

milk 6Tbsps

olive oil, for frying 0teaspoons

hot red pepper sauce 10

saltine crackers, finely crushed 0teaspoons

Chesapeake seasoning, such as Old Bay

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.