Crab Cakes with Sassy Tartar

• 1 (10-ounce) bottle tartar sauce
• 2 teaspoons Cajun seasoning
• 6 dashes hot sauce
• 1 scallion finely chopped
• 12 ounces lump crabmeat, drained
• 1/4 cup mayonnaise
• 1/2 cup herb seasoned bread crumbs
• 1 tablespoon seafood seasoning (recommended: Old Bay)
• 1 egg
• 1 teaspoon lemon juice
• 10 saltine crackers
• Vegetable oil, for frying

1. In small bowl combine all ingredients and mix well.
2. In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice.
3. Stir to combine.
4. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
5. In small plastic bag crush the saltine crackers and place into shallow dish.
6. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
7. In a large skillet over medium heat, add enough oil to cover bottom of pan.
8. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown.
9. Transfer to a sheet pan or plate lined with a paper towel.
10. Serve crab cakes with tartar sauce.

tartar sauce, cajun seasoning, hot sauce, scallion, lump crabmeat, mayonnaise, herb seasoned bread crumbs, seafood seasoning, egg, lemon juice, crackers, vegetable oil

Taken from www.foodnetwork.com/recipes/sandra-lee/crab-cakes-with-sassy-tartar-recipe.html (may not work)