Florida Crab Cakes
Recipe from
Better Homes and Gardens
A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

Servings:
Makes 4 servings.
Prep Time:
25 mins
Total Time:
31 mins
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Ingredients
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1 6-ounce packagefrozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)see savings

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1egg, slightly beatensee savings

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1/2 cupfine dry bread crumbssee savings

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2green onions, finely chopped (2 tablespoons)see savings

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2 tablespoonsmayonnaise or salad dressingsee savings

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1 tablespoonsnipped parsleysee savings

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2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings

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2 teaspoonsDijon-style or Creole mustardsee savings

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1/2 teaspoonwhite wine Worcestershire saucesee savings

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1/8 teaspoonsaltsee savings

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1/4 cupcornmealsee savings

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2 tablespoonscooking oilsee savings

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Salad greens (optional)see savings

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Lemon wedges (optional)see savings

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1 cupmayonnaise or salad dressingsee savings

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1/4 cupfinely chopped dill pickle or sweet pickle relishsee savings

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1 tablespoonsliced green onionsee savings

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1 tablespoonsnipped fresh parsleysee savings

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1 tablespoondiced pimientosee savings

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1 teaspoonlemon juicesee savings

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Directions
1.
Thaw crab, if frozen; set aside.
2.
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.
3.
In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.
4.
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..
5.
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.
Nutrition information
Per serving: Calories 259, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 100 mg, Sodium 401 mg, Carbohydrate 17 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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