This starter makes a great first course. Simply add a side of coleslaw, steamed vegetables or a crisp salad. You may also shape the mixture into four larger cakes and serve on buns for a delicious sandwich.

Ingredients
12 ounces lump crab meat or 2 (6-ounce) cans crab meat, drained and chunked
2 eggs, beaten
1/2 cup dry seasoned bread crumbs
1/4 cup minced green onion
1/4 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Creole Seasoning, divided
1/2 cup crushed cornflake crumbs
Carapelli Extra Light Olive Oil, for frying
Creole Sauce or Dijon style mustard
Lemon Wedges

Cooking Directions
In large bowl, combine crab meat, eggs, bread crumbs, green onion, mayonnaise, mustard, Worcestershire sauce and 1/2 teaspoon Creole Seasoning. Gently stir until well combined. In another bowl or pie plate, combine cornflake crumbs with remaining seasoning. Evenly divide crab mixture into 12 (2 1/2 inch) patties. Coat patties with cornflake mixture. In large skillet, heat a small amount of olive oil for frying. Place patties in skillet and cook over medium heat, about 3 minutes on each side or until golden brown and heated through. Add additional olive oil to skillet and continue cooking crab cakes. Serve immediately. If desired, garnish with lemon wedges and serve with Creole Sauce or Dijon mustard. Makes 12.

Preparation Time: 20 minutes

Total Time: 45 minutes

Wine Suggestions:Chardonnay