Cornbread Crab Cakes Recipe

Cornbread Crab Cakes Recipe

How To Make Cornbread Crab Cakes

Crispy on the outside, and soft, creamy, and meaty on the inside crab cakes are the perfect, pan-fried savory treats to munch on!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 2cupscornbread,prepared, crumbled
  • cupred pepper,finely diced
  • ½cupgreen onion,sliced
  • cupmayonnaise
  • 1tbspsour cream
  • ¼cupfresh parsley,(10 g)
  • 2tspfresh cilantro,chopped
  • 1garlic clove,minced
  • 2large eggs,beaten
  • 1tspold bay seasoning
  • 2tspolive oil
  • salt,to taste
  • pepper,to taste
  • 1lbfresh lump crab meat
  • vegetable oil,for frying


  1. Over a large bowl, crumble the cornbread into fine crumbs until there is about 2 cups worth. 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.

  2. Break up the crab meat into fine pieces until it is all uniform in size. Mix all the ingredients together with your hands or a wooden spoon until evenly combined.

  3. Form the mixture into small patties, about 2½ inches in diameter and ¾-inch thick and set aside.

  4. Add enough vegetable oil to a large skillet to come about ¼-inch up the sides. Heat the oil over medium-high heat until it reaches 350 degrees F.

  5. Fry the crab cakes in batches, about 3 to 4 at a time. Cook on each side for about 2 to 3 minutes, until golden brown.

  6. Transfer to a paper-towel lined plate to drain.

  7. Serve with choice of dipping sauce, and enjoy!


  • Calories: 387.49kcal
  • Fat: 20.98g
  • Saturated Fat: 3.72g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 7.42g
  • Polyunsaturated Fat: 9.03g
  • Carbohydrates: 28.76g
  • Fiber: 0.84g
  • Sugar: 1.04g
  • Protein: 20.18g
  • Cholesterol: 165.38mg
  • Sodium: 922.82mg
  • Calcium: 246.44mg
  • Potassium: 393.76mg
  • Iron: 2.69mg
  • Vitamin A: 72.49µg
  • Vitamin C: 28.94mg
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