Crab Cakes with Dill Mayonnaise

30 minutes Prep: 20 minutes Cook: 10 minutes

358 calories per serving view nutrition facts

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2	cups	bread crumbs	soft
8	ounces	crab meat	or imitation crab
2	large	eggs
1/4	cup	scallions, spring or green onions
3	tablespoons	celery	minced
1	teaspoon	lemon juice
1/2	teaspoon	garlic salt
1/4	teaspoon	black pepper

coating
1/2	cup	bread crumbs
1/4	teaspoon	garlic salt
1/4	cup	wesson oil

Dill mayonnaise
1	large	egg
1	teaspoon	dill weed	dried
1/2	teaspoon	salt
1/4	teaspoon	dry mustard
1/4	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 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 be used.

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Serving Size 155g

Amount per Serving

Calories 358 20% of calories from fat