Faidley'S Crab Cakes

1. 1

   Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.

2. 2

   Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.

3. 3

   Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.

4. 4

   Note: To saute crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.