Herbed Cornmeal Crab Cakes Recipe

Herbed Cornmeal Crab Cakes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often.” –Audrey Collins, Columbus, Georgia

This recipe is:

Quick

[X]

Rate Herbed Cornmeal Crab Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herbed Cornmeal Crab Cakes Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

2 tablespoons cornmeal
2 tablespoons dry bread crumbs
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
CRAB CAKES:
1 egg, beaten
1/4 cup dry bread crumbs
2 tablespoons minced chives
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1 tablespoon mayonnaise
1 tablespoon tartar sauce
2 teaspoons spicy brown mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

Directions

In a shallow bowl, combine the first six ingredients; set aside.
In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, 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 crab cakes in oil for 3-4 minutes on each side or until golden brown. Yield: 2 servings.

Nutritional Facts 2 crab cakes equals 446 calories, 26 g fat (3 g saturated fat), 185 mg cholesterol, 975 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Herbed Cornmeal Crab Cakes in Taste of Home April/May 2011, p96