Crab Cakes with Dill Mayonnaise

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