CRAB CAKES

By gaster16

Ingredients

• 1 6 oz. package crabmeat drained, flaked and cartilage removed
• 1 beaten egg
• 1/2 cup fine dry bread crumbs
• 2 tablespoons finely chopped green onion (1)
• 2 tablespoons mayonnaise or salad dressing
• 1 tablespoon snipped fresh parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme crushed
• 1/2 teaspoon white wine worcestershire sauce
• 1/4 teaspoon celery salt
• 2 tablespoons cornmeal
• 2 tablespoons fine dry bread crumbs
• 2 tablespoons cooking oil

Preparation

Step 1

Drain crabmeat and remove any cartilage. In a medium mixing bowl combine egg, the 1/4 cup bread crumbs, the green onion, mayonnaise or salad dressing parsley, mustard, thyme, Worcestershire sauce, and celery salt. Stir in crabmeat, mix well, Shape mixture into four 1/2” thick patties. Combine cornmeal and the 2 tablespoons bread crumbs. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve immediately.