What to do when the fish dies and you can't release it.
Crab Cakes from the Better Homes and Gardens Seafood Cookbook
Crab Cakes from the Better Homes and Gardens Seafood Cookbook
1 beaten egg
1/2 cup fine dry bread crumbs
1/4 cup cornmeal
2 tblsps. finely chopped green onion
2 tblsps. mayonnaise or salad dressing
1 tblsps. snipped parsley
2 tsps. snipped fresh thyme, crushed
2 tsps. Dijon or Creole mustard
1/2 tsp. white wine Worcestershire sauce
1/8 tsp. salt
1 1/2 cups flaked, cooked crabmeat
2 tblsps. cooking oil
mixed greens (optional)
Tartar sauce (optional)
Lemon wedges (optional)
In a medium bowl, combine egg, 1/4 cup of the bread crumbs, green onion, mayonnaise or salad dressing, parsley, thyme, mustard, Worcestershire sauce, and salt. Add crabmeat, mix well. Shape mixture into four 1/4 inch-thick patties.
In a small bowl, combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture.
In a large skillet cook crab cakes in hot oil over medium heat about 6 minutes or until crab cakes are golden and heated through, turning once. Add additional oil during cooking if necessary.
If desired, serve crab cakes on a bed of mixed greens, top with Tartar sauce, and garnish with lemon wedges. Makes 4 servings.