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Herbed Cornmeal Crab Cakes

Total Time

Prep/Total Time: 30 min.

Makes

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
Herbed Cornmeal Crab Cakes Recipe photo by Taste of Home

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

  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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