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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1		beaten	71.5	0.36	6.28	4.755
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
green onion	2	tablespoons		3.24	0.6888	0.1164	0.0564
red pepper sauce	1/4	teaspoon		-	-	-	-
lump crabmeat	1	pound	drained picked	403.4676	0.0	89.7602	2.2667
milk	4	teaspoons		12.4033	0.9719	0.6405	0.6649
saltine cracker	10		crushed	2926.0	518.35	66.22	60.48
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
lemon wedge				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.