MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Crab cakes with dill mayonnaise
  Categories: Seafood, Sauces, S_living
       Yield: 6 Servings
  
 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
  
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