1   -pound blue crabmeat (picked through for shells)

1   -pound cod or other white fish (if frozen thaw)

1   -cup Japanese Breadcrumbs (or white bread crumbs)

1   -cup mayonnaise (can be low-fat)

½  -scallions (sliced thin)

2   -tablespoons Colemans dry mustard

1   -tablespoon old bay seasoning

1   -tablespoon garlic powder.

1   -tablespoon dill

1   -tablespoon thyme

1   -teaspoon salt

1   -teaspoon white pepper

Set up a steamer on the stove for the white fish. Steam for 20 minutes or until flakey. Make sure to keep water in your steamer.

Chill the fish completely. In a large bowl break the fish into chunks. Add the breadcrumbs, mayonnaise, scallions, mustard, old bay, garlic, dill, thyme, salt and pepper. Mix and add the crabmeat. If needed add a little more mayonnaise or breadcrumbs until you get constancy that you can patty out.

In another small bowl add 1 cup mayonnaise. Squeeze the juice of ½ lemon and ½ lime through a sieve to catch the seeds. Add 1 tablespoon of garlic powder. Add a dash of salt and white pepper. Mix till smooth. Refrigerate.

Form patties from the crabcakes. Place into a well-oiled hot skillet. Brown lightly on each side and serve warm.