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Herbed Cornmeal Crab Cakes Recipe

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“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

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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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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