Herbed Cornmeal Crab Cakes
Need a dairy free and pescatarian hor d'oeuvre? Herbed Cornmeal Crab Cakes could be a great recipe to try. This recipe makes 2 servings with 403 calories, 22g of protein, and 25g of fat each. For $2.54 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 103 people found this recipe to be tasty and satisfying. It is brought to you by Taste of Home. If you have dry bread crumbs, fresh parsley, spicy brown mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 78%, this dish is pretty good. Similar recipes are Cornmeal Crab Cakes, Mini Crab Cakes with Herbed Aioli, and Old Ebbitt Grill Crab Cakes – These crab cakes are well known for not having any filler, and plenty of flavor.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil
1/4 teaspoon celery salt
2 tablespoons minced chives
2 tablespoons cornmeal
1/4 cup dry bread crumbs
1 egg, beaten
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1 tablespoon mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon salt
2 teaspoons spicy brown mustard
1 tablespoon tartar sauce
1/2 teaspoon Worcestershire sauce
Equipment:
bowl
frying pan
Cooking instruction summary:
Directions In a shallow bowl, combine the first six ingredients; set aside. 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. 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. Originally published as Herbed Cornmeal Crab Cakes in Taste of HomeApril/May 2011, p96 Nutritional Facts 2 crab cakes equals 446 calories, 26 g fat (3 g saturated fat), 185 mg cholesterol, 975 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
Nutrition Information:
covered percent of daily need
