Cornbread Crab Cakes
These crispy crab cakes are a delicious twist on a classic dish. The addition of cornbread gives them a crunchy texture and a slightly sweet flavor, while the crab meat adds a savory note. They're perfect for a summer seafood feast!
Ingredients
- 2 cupprepared cornbread, crumbled
- ⅔ cupRed Pepper, finely diced
- 0.5 cupGreen Onions, sliced
- ⅓ cupmayonnaise
- 1 tbspSour Cream
- 0.25 cupfresh parsley, chopped
- 2 tspFresh Cilantro, chopped
- 1 cloveGarlic, minced
- 2 largeEggs, beaten
- 1 tspOld Bay Seasoning
- 2 tspOlive Oil
- Salt, to taste
- Pepper, to taste
- 1 lbfresh lump crab meat
- Vegetable Oil, for frying
Instructions
- 1
Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
- 2
Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
- 3
Break up the crab meat into fine pieces until it is all uniform in size.
- 4
Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
- 5
Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
- 6
Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
- 7
Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
- 8
Transfer to a paper-towel lined plate to drain.
- 9
Serve with your choice of dipping sauce, or they’re great just on their own!
- 10
Enjoy!