Maryland Crab Cakes

A Maryland specialty is panfried patties of crabmeat, bound with breadcrumbs and flavored with lively seasonings.

1 6-ounce package frozen, cooked crabmeat or one 6-ounce can crabmeat, drained and cartilage removed 
1 egg, slightly beaten 
2 tablespoons finely chopped green onion 
2 tablespoons mayonnaise or salad dressing 
1 tablespoon snipped parsley 
2 teaspoons Dijon-style mustard or Creole mustard 
2 teaspoon snipped fresh thyme or 1/2 tespoon dried thyme, crushed 
1/2 teaspoon white wine Worcestershire sauce 
1/8 teaspoon salt 
1/2 cup fine dry bread crumbs 
1/4 cup cornmeal 
2 tablespoons cooking oil 
Lemon wedges 
Tartar sauce (optional) 

1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick. 

2. Combine the remaining bread crumbs and cornmeal. 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 crab cakes hot with lemon wedges and, if desired, tartar sauce. Makes 4 main-dish servings. 

Make-Ahead Tip: Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking. 

Nutritional facts per serving
calories: 230 , total fat: 15g , saturated fat: 2g , cholesterol: 84mg , sodium: 380mg , carbohydrate: 12g , protein: 11g

Courtesy of Better Homes & Gardens Online