In bowl, combine crab, 1/4 cup of the mayonnaise, 2 tablespoons of the green onion, 1 tablespoon of the lemon juice and mustard; blend well. Shape into 8 crab cakes.
Place egg in shallow plate and blend in 1 tablespoon water. In second shallow plate, combine breadcrumbs with herbs and salt. Coat crab cakes in egg then in breadcrumbs. Place on plate lined with wax paper. Cover and refrigerate 30 minutes or until ready to cook.
For garlic sauce, in small bowl combine remaining 1/2 cup mayonnaise, 2 tablespoons green onion, 1 tablespoon lemon juice and garlic. Blend well. Cover and let stand to blend flavors.
Preheat oven to 400°F. Arrange crab cakes on buttered baking sheet. Bake until cooked through.
Serve with garlic sauce. If desired, garnish with finely chopped parsley generously sprinkled over all.
*chill time extra
**Persons with a shellfish allergy may be allergic to imitation crab meat.
***May substitute equal parts dried thyme, rosemary and marjoram.
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