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
Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the
fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise
or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce,
and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.
In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties
with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes.
Cook over medium heat about 3 minutes on each side or until crab cakes are golden
and heated through, adding additional oil, if necessary. For tartar sauce, in
a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill
pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon
parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens
and top with tartar sauce, if desired. Garnish with lemon wedges, if desired.
Makes 4 servings.
Make-Ahead Tip: Prepare and shape crab cakes but do not coat with cornmeal. Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce; cover and chill up to 24 hours.