Title: Crab Cakes with Dill Mayonnaise
Categories: Seafood Sauce Southern
Yield: 6 Servings
| NORMA WRENN NPXR56B |
| 2 | c | Soft breadcrumbs |
| 8 | oz | Crabmeat or imitation crab |
| 2 | | Eggs |
| 1/4 | c | Green onions; minced |
| 3 | tb | Celery; minced |
| 1 | ts | Lemon juice |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Pepper COATING: |
| 1/2 | c | Plain dried bread crumbs |
| 1/4 | ts | Garlic salt OIL AND MAYONNAISE |
| 1/4 | c | Wesson oil |
| 1 | | Recipe dill mayonnaise DILL MAYONNAISE |
| 1 | lg | Egg |
| 1 | ts | Dried dill weed |
| 1/2 | ts | -salt |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | White pepper |
| 1 | c | Wesson oil |
| 1 | tb | 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 medium-high speed 10 seconds. With blender
running, begin adding oil through opening in blender cover in a very thin
stream. When about 1/4 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 By Gerald
Edgerton on May 18, 1996