Herbed Cornmeal Crab Cakes |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
âI created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often.â âAudrey Collins, Columbus, Georgia Ingredients:
2 tablespoons cornmeal |
2 tablespoons dry bread crumbs |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon garlic powder |
1/8 teaspoon onion powder |
1/8 teaspoon salt |
crab cakes: |
1 egg, beaten |
1/4 cup dry bread crumbs |
2 tablespoons minced chives |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons minced fresh thyme |
1 tablespoon mayonnaise |
1 tablespoon tartar sauce |
2 teaspoons spicy brown mustard |
1/2 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon celery salt |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
2 tablespoons canola oil |
Directions:
1. In a shallow bowl, combine the first six ingredients; set aside.
2. In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture.
3. In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Yield: 2 servings.
|
|