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) 
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. 

Nutritional facts per serving
calories: 259 , total fat: 15g , saturated fat: 2g , cholesterol: 100mg , sodium: 401mg , carbohydrate: 17g , protein: 13g

Courtesy of Better Homes & Gardens Online