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Ingredients

• 1 6-ounce package  frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
• 1   egg, slightly beaten
• 1/2 cup  fine dry bread crumbs
• 2   green onions, finely chopped (2 tablespoons)
• 2 tablespoons  mayonnaise or salad dressing
• 1 tablespoon  snipped parsley
• 2 teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 2 teaspoons  Dijon-style or Creole mustard
• 1/2 teaspoon  white wine Worcestershire sauce
• 1/8 teaspoon  salt
• 1/4 cup  cornmeal
• 2 tablespoons  cooking oil
•   Salad greens (optional)
•   Lemon wedges (optional)
• 1 cup  mayonnaise or salad dressing
• 1/4 cup  finely chopped dill pickle or sweet pickle relish
• 1 tablespoon  sliced green onion
• 1 tablespoon  snipped fresh parsley
• 1 tablespoon  diced pimiento
• 1 teaspoon  lemon juice

Description

A Light Dusting Of Bread Crumbs And Cornmeal Makes A Crisp, Golden Coating For These Perfectly Seasoned Crab Cakes.

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