Herbed Cornmeal Crab Cakes

• 2 tablespoons cornmeal
• 2 tablespoons dry bread crumbs
• 1 tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1 egg, beaten
• 1/4 cup dry bread crumbs
• 2 tablespoons minced chives
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1 tablespoon mayonnaise
• 1 tablespoon tartar sauce
• 2 teaspoons spicy brown mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon celery salt
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 2 tablespoons canola oil

1. In a shallow bowl, combine the first six ingredients; set aside.
2. In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture.
3. In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

cornmeal, bread crumbs, flour, garlic, onion powder, salt, egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, brown mustard, lemon juice, worcestershire sauce, celery salt, crabmeat, canola oil

Taken from www.tasteofhome.com/recipes/herbed-cornmeal-crab-cakes/ (may not work)