How To Make Crab Cakes That Don't Fall Apart

• Seafood

  • 1 lb Lump crab meat

• Produce

  • 5 Green onion stalks

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Mayo

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Snacks

  • 1/2 cup Ritz or saltine crackers

Found on melaniecooks.com

Description

Ingredients

• 1 lb lump crab meat (preferably fresh, but you can use canned drained crab meat)
• 1 egg
• ¼ cup mayo
• 1 tbsp freshly squeezed lemon juice
• 5 green onion stalks
• ½ cup Ritz or saltine crackers, crushed (approximately 15 Ritz crackers)
• ¼ cup flour
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp oil

Directions

• Use the food processor fitted with a steel blade to crush the Ritz crackers and turn them into crumbs.
• Mince the green onions in a food processor.
• In a large bowl, combine the crab meat, crushed crackers, minced green onion, egg, mayo, lemon juice, salt and pepper, and mix with your hands until combined.
• Heat the oil in a large non-stick frying pan over medium heat.
• Shape the crab mixture into patties, put the patties on a frying pan (make sure they are not touching) and cook on one side for 4 minutes.
• Carefully flip the crab cakes with a spatula, and cook for another 4 minutes (or until golden-brown on both sides).