I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. —

Ingredients

• 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 large 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

Directions

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.