For an extra layer of flavor, consider adding a pinch of Dijon mustard to the egg mixture. When handling the crabmeat, be gentle to preserve the delicate lumps. Overmixing can result in tough crab cakes. If you don't have Chesapeake Bay seasoning, a blend of paprika, celery salt, and dry mustard can be substituted. The crab cakes can be served as an appetizer or a main course. Consider pairing them with a simple salad or roasted vegetables.
Perfect Crab Cakes With Green Onions
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS224
Indulge in these exquisite crab cakes, boasting a delicate balance of sweet crabmeat and subtle seasonings. Pan-fried to golden perfection, these cakes are a guaranteed showstopper for any seafood lover.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol150 mg
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Fiber2 g
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Protein27 g
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Saturated Fat5 g
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Sodium648 mg
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Sugar0 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small mixing bowl, whisk together the beaten egg, mayonnaise, green onions, Chesapeake Bay seasoning, and hot sauce until thoroughly combined. Set aside. (5 minutes)
02 Step
Recipe View Gently flake the crabmeat in a medium bowl, being careful not to overwork it. Drizzle the milk over the crabmeat and toss lightly to coat. Add the crushed saltine crackers and gently combine. Finally, add the egg mixture and gently fold everything together until just combined. (10 minutes)
03 Step
Recipe View Using a 1/3-cup measuring cup, scoop portions of the crab mixture and gently form them into compact cakes. You should get about 8 cakes. Cover them with plastic wrap and refrigerate for at least 30 minutes (or up to 8 hours) to help them hold their shape. (15 minutes)
04 Step
Recipe View Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Carefully place the crab cakes in the hot oil, ensuring not to overcrowd the pan. (2 minutes)
05 Step
Recipe View Pan-fry the crab cakes for about 3-4 minutes per side, or until golden brown and heated through. Gently flip the cakes using a spatula, being careful not to break them. (6-8 minutes)
06 Step
Recipe View Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil. Serve immediately with fresh lemon wedges for a burst of citrusy brightness. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Brennan Larkin
Jun 1, 2025My family devoured these in minutes. Will definitely be making them again.
Gayle Ward
Nov 23, 2024The perfect balance of crab and filler. Absolutely delicious!
Lulu Kihn
Nov 11, 2024These crab cakes were easy to make and tasted like something you'd get in a fancy restaurant!
Anais Tremblay
Nov 7, 2024The tip about refrigerating the crab cakes before cooking was a lifesaver!
Talia Koepp
Aug 17, 2024These are the best crab cakes I've ever made! The flavor is incredible.
Sarah Cummings
Dec 4, 2023I used jumbo lump crabmeat and they were amazing! Worth the splurge.
Joshua Heidenreich
Sep 19, 2023I added a little Dijon mustard to the mayo mixture and it gave them a fantastic tang.
Albin Moen
Sep 11, 2023The old bay seasoning really makes this recipe. It is what gives it such an amazing taste.