Recipe from Family Circle (Nov. 29, 2006 issue)
1 pound fresh or packaged crabmeat
1/2 sweet red pepper, cored, seeded and finely diced
3 scallions, trimmed and chopped
1/3 c light mayonnaise
1/2 t salt
1/4 t black pepper
1/4 t dried tarragon, crumbled
1 c yellow cornmeal
6 T vegetable oil
Remoulade, recipe follows
1. Pick through crabmeat in a medium-size bowl to remove any pieces of shell or cartilage. Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon. And 1/2 cup of the cornmeal in a small bowl. Let mixture rest for 10 minutes.
Using 2 tablespoons mixture for each, form twenty-four 1-inch crab cake patties. Shape with your hands, then coat patties with remaining cornmeal.
3. Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over; continue to cook and additional 3 minutes. Repeat with remaining 3 tablespoons oil and remaining 12 crab cakes. Place on paper towels before serving with remoulade.
Remoulade: Stir together 1/2 cup light mayonnaise, 1 T fresh lemon juice, 2 t pickle relish, 2 t sugar and a dash of hot-pepper sauce.