Herbed Cornmeal Crab Cakes
By ksgroves
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Ingredients
- 2 TBS cornmeal
- 2 TBS dry bread crumbs
- 1 TBS flour
- 1/4 tsp. garlic powder
- 1/8 tsp. onion powder
- 1/8 tsp. salt
- 1 egg, beaten
- 1/4 cup dry bread crumbs
- 2 TBS minced chives
- 1 TBS minced fresh parsley
- 1 1/2 tsp. minced fresh thyme
- 1 TBS mayonnaise
- 1 TBS tartar sauce
- 2 tsp. spicy brown mustard
- 1/2 tsp. lemon juice
- 1/2 tsp. worcestershire sauce
- 1/4 tsp. celery salt
- 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed
- 2 TBS canola oil
Details
Servings 2
Preparation
Step 1
In a shallow bowl, combine the first six ingredients, set aside. Combine egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, spicy brown mustard, lemon juice, worcestershire sauce and celery salt. Fold in crab. Shape into four patties, coat with cornmeal mixture.
In a large skillet over medium heat, cook the crab cakes in oil for 3-4 minutes on each side or until golden brown.
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