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Herbed Cornmeal Crab Cakes

 Herbed Cornmeal Crab Cakes
“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
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 tablespoons cornmeal
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon King Arthur Unbleached 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,

2 of 2

Herbed Cornmeal Crab Cakes (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.