Perfect Crab Cakes with Green Onions

Healthy Bonus: Even fried these cakes pack a lot of protein with healthy fat

1 egg, beaten
2 Tbs. mayonnaise
2Tbs. minced green onion tops
1/4 tsp. Chesapeake seasoning, such as Old Bay
1/4 tsp. hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells\
4 tsps. milk
10 saltine crackers, finely crushed
6 Tbs. olive oil, for frying
Lemon wedges, for serving

Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. 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).

About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges. Serves 4 or 8 crab cakes.

Nutritional analysis per serving (2 crab cakes): 315 calories, 25 g protein, 6 g carbohydrate,
20 g fat (3g saturated fat), 0 g fiber.