Florida Crab Cakes
Prep: 25 min. Cook: 6 min.
Source: Better Homes and Gardens
A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.
1 6-ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
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.
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.
Nutritional facts per serving
Courtesy of Better Homes & Gardens Online