Linda Brand Crab Cakes

Ingredients for 4 servings:

6 ounces Linda Brand crab meat, about 1-1/2 cups

1 large egg, slightly beaten

1/2 cup fine dry bread crumbs

2 green onions, finely chopped

2 tbsp mayonnaise

1 tbsp snipped parsley

2 tsp snipped fresh thyme or 1/2 tap dried thyme, crushed

2 tsp Dijon-style

1/2 tsp Worcestershire sauce

1/8 tsp salt

1/4 cup cornmeal

2 tbsp cooking oil

Salad greens (optional)

Lemon wedges (optional)

1 cup mayonnaise

1/4 c. finely chopped dill pickle, or sweet pickle relish

1 tbsp sliced green onion

1 tbsp snipped fresh parsley

1 tbsp diced pimento

1 tsp lemon juice

Directions:

1. In a medium bowl combine egg, 1/4 c. dry bread crumbs, the finely chopped green onions, 2 tbsp of mayo, 1 tbsp 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 for about 3 minutes on each side, or until golden brown and heated through, adding more oil if necessary.

5. For tartar sauce, in a small bowl stir together 1 c. mayo, chopped pickle, 1 tbsp sliced green onion, 1 tbsp parsley, the pimento, 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.  

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.