Perfect Crab Cakes With Green Onions

Ingredients

• 1 pound crab meat picked over drained for shells
• 1  eggs beaten
• 2 tablespoons spring onion 
• 4 servings lemon wedges for serving
• 2 tablespoons mayonnaise 
• 4 teaspoons milk 
• 6 tablespoons olive oil for frying
• 0.3 teaspoon hot sauce red hot
• 10  saltines crushed finely
• 0.3 teaspoon penzey's southwest seasoning such as old bay®

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap
• measuring cup

Directions

1. Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo 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. 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 (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
6. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side.
7. Transfer to a paper towel-lined plate.
8. Serve immediately with lemon wedges.