Herbed Cornmeal Crab Cakes
By á-8590
Audrey Collins of Columbus Georgia came up with these crispy crab cakes.
- 2
- 30 mins
- 30 mins
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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
Preparation
Step 1
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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