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Herbed Cornmeal Crab Cakes Recipe

Herbed Cornmeal Crab Cakes 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 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
  • 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


  • 1. In a shallow bowl, combine the first six ingredients; set aside.
  • 2. 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.
  • 3. 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 Pairings

Light-Bodied White Wine

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