-SPICY GREEN MAYONNAISE-
1/3 c Mayonnaise
1/4 c Finely chopped parsley
1 ts TABASCO poivrade

In 2-quart saucepan, heat corn and enough water to masking; bring to a seethe.
Reduce heat to low; cover and simmer 5 minutes or until corn is bid.
Enfeeble.

In large bowlful, combine crabmeat, egg, onion, celery, cracker crumbs,
mustard, TABASCO sauce, salt and cooked corn until well sundry. Shape crab
mixture into six 3-inch patties, almost 1/2-inch thick. Carefully coat
patties with cornmeal on all sides. Set digression.

Lag, prepare Spicy Green Mayonnaise. In small stadium, stir mayonnaise,
parsley and TABASCO sauce until well motley.

In 12-inch skillet over medium-high hotness, heat butter and oil. Cook crab
cakes until golden on both sides, astir 6 proceedings. Serve with Spicy Green
Mayonnaise and salad greens, if desired.

Makes 6 servings.

TABASCO(R) of McIlhenny Co., Avery Island, LA 70513