The Best Crab Cakes
Serves: 4 as a main course or 2 dozen hors d'oeuvres
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ¼ cup minced scallion greens
  • ¼ teaspoon Chesapeake Seasoning, such as Old Bay
  • ¼ teaspoon hot red pepper sauce, such as Tabasco
  • 1 pound lump crabmeat
  • 4 teaspoons (1 tablespoon plus 1 teaspoon) milk
  • Salt and pepper
  • 10 saltine crackers, crushed (about ½ cup)
  • 6 tablespoons pure olive oil, for frying
  • Lemon wedges
  1. Mix egg, mayonnaise, scallions, Old Bay, and pepper sauce in a small bowl.
  2. Break up crabmeat in a medium bowl, checking for shells.  Add milk and season lightly with salt and pepper to taste; toss gently to coat. Add saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Let stand about 5 minutes for crackers to soften.
  3. Meanwhile, heat oil in a large (12-inch) skillet over medium-low heat. Using a standard ⅓-cup measuring cup (or a 2-tablespoon measuring cup for hors d'oeuvre size) scoop up a portion of the crab mixture and form into a compact cake. Repeat process to make a total of 8 (or 24) cakes. A couple minutes before frying, increase heat to medium. Carefully add crab cakes to skillet. Sauté, turning once, until golden brown, about 3 minutes per side. Transfer cakes to a paper towel-lined plate. Serve immediately with lemon wedges. (Can transfer to a wire rack set over rimmed baking sheet and kept warm in a 200-degree oven for up to 30 minutes)
Recipe by Three Many Cooks at