Herbed Cornmeal Crab Cakes

Audrey Collins of Columbus Georgia came up with these crispy crab cakes.
Herbed Cornmeal Crab Cakes
Herbed Cornmeal Crab Cakes

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • Cornmeal Coating:

  • 2

    Tbsp. cornmeal

  • 2

    Tbsp. dry bread crumbs

  • 1

    Tbsp. all purpose flour

  • 1/4

    tsp. garlic powder

  • 1/8

    tsp. onion powder

  • 1/8

    tsp. salt

  • Crab cakes:

  • 1

    egg beaten

  • 1/4

    cup dry bread crumbs

  • 2

    Tbs. minced chives

  • 1

    Tbsp. minced fresh parsley

  • 1 1/2

    tsp. minced fresh thyme

  • 1

    Tbsp. mayo

  • 1

    Tbsp. tartar

  • 2

    tsp. spicy brown mustard

  • 1/2

    tsp. lemon juice

  • 1/2

    tsp. worcestershire sauce

  • 1/4

    tsp. celery salt

  • 1

    can (6 oz.) crab meat, drained, flaked and cartilage removed

  • 2

    Tbsp. canola oil

Directions

1. In a shallow bowl, combine the first six ingredients; set aside. In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayo, tartar, mustard, lemon juice, Worcestershire sauce, and celery salt. Fold in the crab. Shape into 4 patties; coat with cornmeal mixture. 2. In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side until golden brown.

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