Ingredients

• 1 egg , beaten
• 2 tablespoons mayonnaise
• 2 tablespoons green onion tops
• 0.25 teaspoons Chesapeake seasoning , r
• 0.25 teaspoons hot red pepper sauce
• 1 pound lump or backfin crabmeat , drained and picked over for shells
• 4 teaspoons milk
• 10 saltines crackers , finely crushed
• 6 tablespoons olive oil , for frying
• Lemon wedges , for serving

Instructions

1. 1 Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. 2 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).
3. 3 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.

Nutrition per serving