MMMMM--------------------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
