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!
Serves:
Ingredients
- 2cupscornbread,prepared, crumbled
- ⅔cupred pepper,finely diced
- ½cupgreen onion,sliced
- ⅓cupmayonnaise
- 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
Instructions
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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.
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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.
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Form the mixture into small patties, about 2½ inches in diameter and ¾-inch thick and set aside.
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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.
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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.
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Transfer to a paper-towel lined plate to drain.
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Serve with choice of dipping sauce, and enjoy!
Nutrition
- 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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