1 1/2 Cups of finely crushed Crunchmaster® Multi-Grain Sea Salt Crackers
16 oz. Crab meat, picked over and flaked
2 Large eggs, lightly beaten
2 tbsp. unsalted butter
1/4 Cup minced green onions, white and green parts
Juice of 1 lemon
Lemon wedges for serving
1/2 Cup mayonnaise, use divided
Several dashes of hot sauce, use divided
1/4 Cup cocktail sauce
Oil & Vinegars
1/4 Cup Vegetable Oil
Baking & Spices
1/4 tsp. Salt
1/2 tsp. Pepper
Combine crabmeat with ¼ cup Crunchmaster® Multi-Grain Sea Salt Cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.
Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.
Serve the crab cakes with the creamy cocktail sauce and lemon wedges.