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Florida Crab Cakes

Makes: 4 servings
Prep 25 mins Cook 6 mins
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)
  • 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

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