Ingredients

• 1  6-ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
• 1  egg, slightly beaten
• 1/2  cup fine dry bread crumbs
• 2  green onions, finely chopped (2 tablespoons)
• 2  tablespoons mayonnaise or salad dressing
• 1  tablespoon snipped parsley
• 2  teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 2  teaspoons Dijon-style or Creole mustard
• 1/2  teaspoon white wine Worcestershire sauce
• 1/8  teaspoon salt
• 1/4  cup cornmeal
• 2  tablespoons cooking oil
•   Salad greens (optional)
•   Lemon wedges (optional)
• 1  cup mayonnaise or salad dressing
• 1/4  cup finely chopped dill pickle or sweet pickle relish
• 1  tablespoon sliced green onion
• 1  tablespoon snipped fresh parsley
• 1  tablespoon diced pimiento
• 1  teaspoon lemon juice

Directions

Thaw crab, if frozen; set aside.

In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.

In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.

In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary..

For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare and shape crab cakes but do not coat with cornmeal. Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce; cover and chill up to 24 hours.