A bright, fresh meal of sumptuous crab cakes over a bed of spring’s newest greens is a wonderful way to welcome friends and family to your table!
- 1 egg
- 1/4 c. mayonnaise
- 1/2 tsp. ground chipotle pepper
- 1 tsp. grainy mustard
- 1 tsp. Old Bay seasoning -- or your favorite seafood seasoning
- 3/4 c. fine saltine crumbs, divided
- 9 oz. shredded crabmeat
- 1/4 c. finely sliced green onion
- 2 T. vegetable oil
- 1 T. butter
Whisk the first five ingredients (egg through Old Bay seasoning) together in a medium bowl. Add 1/4 cup of the saltine crumbs, the crabmeat and green onions; mix to combine. Using an ice cream disher, form six patties with the mixture.
Dredge each of the patties in the remaining saltine crumbs to form a uniform coating on each of the crab cakes.
Heat the oil and butter over medium-high heat in a large skillet. When the butter is melted, swirl the pan to evenly distribute the oil and butter. Fry the prepared crab cakes, turning once, until they are golden brown ... about 2-3 minutes per side. Serve the crab cakes over a green salad, if desired.
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