Perfect Crab Cakes With Green Onions

• 1 egg (beaten)
• 2 tablespoons mayonnaise
• 2 tablespoons minced green onion tops
• 1/4 teaspoon chesapeake seasoning (such as Old Bay)
• 1/4 teaspoon hot pepper sauce
• 1 lb crabmeat (lump or backfin crabmeat)
• 4 teaspoons milk
• 10 salteine crackers, finely crushed
• 6 tablespoons olive oil, for frying
• lemon wedge, for serving

1. Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise is completely incorporated, then set aside.
2. Lightly break up crabmeat in a medium bowl.
3. Add milk; toss gently to coat.
4. Add crushed saltines;toss gently to combine.
5. Add egg mixture;gently toss, once again, to combine.
6. 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.
7. (Can be covered with plastic wrap and refrigerated up to 8 hours ahead.).
8. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat.
9. Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side.
10. Transfer to a paper towel-lined plate.
11. Serve immediately with lemon wedges.

egg, mayonnaise, green onion, chesapeake seasoning, hot pepper, crabmeat, milk, crackers, olive oil, lemon

Taken from www.food.com/recipe/perfect-crab-cakes-with-green-onions-369537 (may not work)