Florida Crab Cakes

A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
25 mins
Cook:
6 mins
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Florida Crab Cakes

Ingredients Crab Cakes:
1
6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
1
egg, slightly beaten
1/2
cup fine dry bread crumbs
2
green onions, finely chopped (2 tablespoons)
2
tablespoons mayonnaise or salad dressing
1
tablespoon snipped parsley
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2
teaspoons Dijon-style or Creole mustard
1/2
teaspoon white wine Worcestershire sauce
1/8
teaspoon salt
1/4
cup cornmeal
2
tablespoons cooking oil
 
Salad greens (optional)
 
Lemon wedges (optional)
Tartar Sauce:
1
cup mayonnaise or salad dressing
1/4
cup finely chopped dill pickle or sweet pickle relish
1
tablespoon sliced green onion
1
tablespoon snipped fresh parsley
1
tablespoon diced pimiento
1
teaspoon lemon juice

Directions

  1. Thaw crab, if frozen; set aside.
  2. In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.
  3. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.
  4. In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary.
  5. For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.

From the Test Kitchen

Prepare and shape crab cakes but do not coat with cornmeal. Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce; cover and chill up to 24 hours.

Nutrition Facts

(Florida Crab Cakes)
    Per serving:
  • 259 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 100 mg chol.,
  • 401 mg sodium,
  • 17 g carb.,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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