Place crabmeat and milk in bowl, making sure
crabmeat is totally submerged. Cover and
refrigerate for at least 20 minutes. Drain 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 ziploc
bag and crush to fine crumbs. Using a rubber
spatula, gently combine scallions, melted butter,
egg yolk, mayonnaise, mustard, hot sauce, Old Bay,
crabmeat, and 3 Tbsp saltine crumbs in bowl.
Divide mixture into 2 equal portions and shape into
tight balls. Press 1 side of each ball into
remaining saltine crumbs, flattening saltine side
slightly while keeping opposite side rounded, then
place crumb side down on a plate. Cover with
plastic wrap and refrigerate for at least 1 hour, up
to 8 hours.
Adjust oven rack 6 inches from broiler element and
heat broiler. Grease 10-in skillet with softened
butter. Transfer crab cakes to prepared pan, crumb
side down. Broil until crab cakes are golden brown
on top and centers register 140 degrees, 12-15
minutes. Serve with lemon wedges.
Originally Submitted
11/1/2020
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