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Ingredients

• Crab Cakes:
• 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)
• Tartar Sauce:
• 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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