Crab Cakes

Place the crabmeat in a large bowl; pick through it for shell fragments. Add the minced vegetables, parsley and garlic (if using). Toss together. In a separate bowl, whisk together the eggs, butter, Worcestershire sauce, lemon juice, salt and pepper. Add to the crab mixture and combine thoroughly.

Sprinkle half of the cornmeal on a cookie sheet. Form the crab mixture into 4" patties (use baking rings, if you have them, set on the cookie sheet to help the patties hold their shape), place on a baking sheet and sprinkle the tops with the remaining cornmeal. Cover with plastic wrap, and refrigerate for at least one hour.

When ready to cook, pour vegetable oil into a large, heavy skillet to a depth of 1/4". Heat the oil over medium-high heat. When it is hot, but not smoking, add the crab cakes and cook until golden on both sides, turning only once, about 4 minutes per side. If you are cooking the crab cakes in batches, transfer them to a platter in a warm oven. Serve hot with lemon wedges on the side. 470 calories/serving; GL=2, Glycals=10