Crab Cakes With Green Onions Recipe

Name: Crab Cakes With Green Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, beaten; 2 tablespoons mayonnaise (I 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 (I use the fat-free variety); 6 tablespoons olive oil, for frying; lemon wedge, for serving; tartar sauce, for serving

Servings: persons

1 egg, beaten
2 tablespoons mayonnaise (I 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 (I use the fat-free variety)
6 tablespoons olive oil, for frying
lemon wedge, for serving
tartar sauce, for serving

1
Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2
Lightly break up crabmeat in a medium bowl.
3
Add milk and toss gently to coat.
4
Add crushed saltines and toss gently to combine.
5
Add egg mixture, gently toss, once again, to combine.
6
Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
7
Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
8
About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
9
Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
10
Transfer to a paper towel-lined plate.
11
Serve immediately with lemon wedges and/or your favorite tartar sauce.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, beaten, 2 tablespoons mayonnaise (I use light mayo), 2 tablespoons minced green onion tops, 1/4 tablespoon chesapeake seasoning, such as Old Bay, and more.

Yes, Crab Cakes With Green Onions falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Green Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions