SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Florida Crab Cakes

Makes: 4 servings
Prep 25 mins Cook 6 mins
Florida Crab Cakes
  • 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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 259,
  • Fat, total (g) 15,
  • chol. (mg) 100,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • pro. (g) 13,
  • sodium (mg) 401,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe