Crab cakes with dill mayonnaise

Yield: 6 Servings

Measure Ingredient
2 cups Soft breadcrumbs
8 ounces Crabmeat or imitation crab
2 \N Eggs
¼ cup Green onions; minced
3 tablespoons Celery; minced
1 teaspoon Lemon juice
½ teaspoon Garlic salt
¼ teaspoon Pepper COATING:
½ cup Plain dried bread crumbs
¼ teaspoon Garlic salt OIL AND MAYONNAISE
¼ cup Wesson oil
1 \N Recipe dill mayonnaise DILL MAYONNAISE
1 large Egg
1 teaspoon Dried dill weed salt
¼ teaspoon Dry mustard
¼ teaspoon White pepper
1 cup Wesson oil
1 tablespoon Lemon juice

NORMA WRENN NPXR56B

In a large bowl, mix together all crabcake ingredients. Shape mixture into 6 patties. Handle gently, patties are soft. On plate, combine coating ingredients. Place each pattie onto coating mix and pat on coating. Place coated patties onto baking sheet. Let stand 15 minutes. In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side. Serve with Dill Mayonnaise. Makes 6 patties. DILL MAYONNAISE: In blender container, place egg, dill, salt, mustard and white pepper. Cover and blend at medium-high speed 10 seconds. With blender running, begin adding oil through opening in blender cover in a very thin stream. When about ¼ cup oil remains and mayonnaise is thick, blend in lemon juice. With blender still running, add remaining oil in thin stream.

Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary. Refrigerate until ready to used. Source: Abilene Reporter News Southern Living Cooking School 4-25--93 Posted to MM-Recipes Digest V4 #185 by "Griff" <wgriffin@...> on Jul 18, 1997

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