Ingredients
2 tablespoons cornmeal2 tablespoons dry bread crumbs1 tablespoon all-purpose flour1/4 teaspoon garlic powder1/8 teaspoon onion powder1/8 teaspoon saltCRAB CAKES:1 egg, beaten1/4 cup dry bread crumbs2 tablespoons minced chives1 tablespoon minced fresh parsley1-1/2 teaspoons minced fresh thyme1 tablespoon mayonnaise1 tablespoon tartar sauce2 teaspoons spicy brown mustard1/2 teaspoon lemon juice1/2 teaspoon Worcestershire sauce1/4 teaspoon celery salt1 can (6 ounces) crabmeat, drained, flaked and cartilage removed2 tablespoons canola oil
Preparation
In a shallow bowl, combine the first six ingredients; set aside.
In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture.
In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.
