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Herbed Cornmeal Crab Cakes

By

Audrey Collins of Columbus Georgia came up with these crispy crab cakes.

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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

Details

Servings 2
Preparation time 30mins
Cooking time 30mins

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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