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Herbed Cornmeal Crab Cakes

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 2 servings.
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

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 large 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

  • 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.

Nutrition Facts

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

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