Recipe - Crab Cakes With Dill Mayonnaise

NORMA WRENN NPXR56B
2 cup Soft breadcrumbs
8 ounce Crabmeat or imitation crab
2 Eggs
One fourth cup Green onions; minced
3 tablespoon Celery; minced
1 teaspoon Lemon juice
One half teaspoon Garlic salt
One fourth teaspoon Pepper
COATING:
One half cup Plain dried bread crumbs
One fourth teaspoon Garlic salt
OIL AND MAYONNAISE
One fourth cup Wesson oil
1 Recipe dill mayonnaise
DILL MAYONNAISE
1 lg Egg
1 teaspoon Dried dill weed
One half teaspoon salt
One fourth teaspoon Dry mustard
One fourth teaspoon White pepper
1 cup Wesson oil
1 tablespoon Lemon juice

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 mediumhigh speed 10 seconds. With blender
running, begin adding oil through opening in blender cover in a very thin
stream. When about One fourth 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 42593

Posted to MMRecipes Digest V4 #185 by "Griff" wgriffin@ix.netcom.com on
Jul 18, 1997