Delicious Crab Cakes

By Dottiejk

Ingredients

• 16 ounces lump crabmeat
• 2 cup milk
• 14 square saltine crackers
• 4 scallions; minced
• 2 tablespoon Butter; melted
• 2 large egg yolks
• 2 tablespoon mayonnaise
• 4 teaspoon dijon mustard
• 2 teaspoon hot sauce
• 1 teaspoon old bay seasoning
• 2 teaspoon Butter; softened

Preparation

Step 1

Place crabmeat and milk in bowl, making sure crabmeat is totally submerged.
Cover and refrigerate for at least 20 minutes. Drain crabmeat in fine mesh
strainer, pressing firmly to strain milk but being careful not to break up
lumps of crabmeat.

Transfer crabmeat to paper towel-lined plate and dry well with paper
towels. Place saltines in zipperlock bag and crush to fine crumbs with
rolling pin.

Using rubber spatula, gently combine scallions, melted butter, egg yolk,
mayonaise, mustard, hot sauce, Old Bay, crabmeat, and 3 tablespoons
saltines in a bowl.

Divide mixture into four equal portions and shape into balls. Press one
side of each into remaining saltine crumbs, flattening saltine side
slightly while keeping opposite side rounded, then place crumb side down on
plate. Cover with plastic wrap and refrigerate for at least one hour or up
to eight hours.

Adjust oven rack six inches from broiler element and heat broiler. Grease
ten inch skillet with softened butter. Transfer crab cakes to prepared pan,
crumb side down. Broil until crab cakes are golden brown on top, 12 to 15
minutes. Can carefully turn to brown other side for one to two minutes.