1 (10-ounce) bottle tartar sauce
2 teaspoons Cajun seasoning
6 dashes hot sauce
1 scallion finely chopped
12 ounces lump crabmeat, drained
1/4 cup mayonnaise
1/2 cup herb seasoned bread crumbs
1 tablespoon seafood seasoning (recommended: Old Bay)
1 teaspoon lemon juice
10 saltine crackers
Vegetable oil, for frying
Sassy Tartar Sauce: In small bowl combine all ingredients and mix well.
Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.
Serve crab cakes with tartar sauce.
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