Perfect Crab Cakes With Green Onions Recipe - Allrecipes.com
Perfect Crab Cakes With Green Onions Recipe

Perfect Crab Cakes With Green Onions

Recipe by  

"Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Mix egg, mayonnaise, green onions, 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. 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. 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.
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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2005

The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.

 
Most Helpful Critical Review
Jun 13, 2006

My family and I weren't that impressed with this recipe. I used canned crab, so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes together, even though I drained the crab meat. I think they could have used a little more seasoning, also, as they were somewhat bland.

 

74 Ratings

Feb 17, 2006

I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings, so I just use salt, pepper, dried mustard, red pepper, onion powder, and some parsley flakes. I also never buy real crab. I just use the imitation stuff and break it up in the food processor. I also use townhouse crackers instead of saltines for a buttery taste. A good tip for parties is to make them really tiny and serve them with tartar sauce. Bite sized and crispy!

 
Sep 21, 2008

The ingredients, and proportions of them, are spot on accurate for classic, traditional crab cakes...you want good quality crab meat and lots of it, and just enough egg, crumbs and mayo to bind it. The Old Bay too, is the typical seasoning. Use a light hand and mix gently--you want nice, big chunks of crab, not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs, and was curious to try these as they were not coated in anything before frying. After doing it this way, I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all, this is a good, basic recipe, but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans," also from this site.

 
Apr 11, 2006

This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of real crab, bread crumbs instead of cracker and I used 1 package of Old Bay Crab Cake seasoning mix. Even my 15 year old daughter loved them!! I would give this recipe 10 stars if I could!

 
Feb 27, 2006

I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepare and held their shape well even when cooking.

 
Feb 17, 2006

I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for more flavor. I used red onions instead of green. My husband couldn't stop talking about how good they were.

 
Jul 27, 2005

These were easy as pie - and very tasty. Light, creamy and crunchy.

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 650 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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