Crab Cakes With Sassy Tartar Sauce - Sandra Lee

• CRAB CAKES
• 12 ounces lump crabmeat, cleaned and drained
• 1/4 cup mayonnaise
• 1/2 cup seasoned bread crumbs
• 1 tablespoon Old Bay Seasoning or 1 tablespoon other seafood seasoning
• 1 egg, lightly beaten
• 1 teaspoon lemon juice
• 10 saltine crackers
• vegetable oil
• SASSY TARTAR SAUCE
• 1 (10 ounce) bottle tartar sauce
• 2 teaspoons cajun seasoning
• 6 dashes hot sauce
• 1 scallion, finely copped

1. Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
2. Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
3. In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
4. Mis sauce ingredients and serve.

cakes, lump crabmeat, mayonnaise, bread crumbs, bay seasoning, egg, lemon juice, crackers, vegetable oil, tartar sauce, tartar sauce, cajun seasoning, hot sauce, scallion

Taken from www.food.com/recipe/crab-cakes-with-sassy-tartar-sauce-sandra-lee-372408 (may not work)