Cornbread Crab Cakes

Presented by Mini Flavour

Prep Time: 15 minutes | Cook Time: 10 minutes

Chill Time: 30 minutes | Total Time: 55 minutes

Cornbread Crab Cakes

Ingredients:

For the Crab Cakes:

1 cup cornbread crumbs (use leftover cornbread)

1 lb lump crab meat

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 large egg, beaten

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onion

1/2 teaspoon Old Bay seasoning

1/4 teaspoon cayenne pepper (optional, for a bit of heat)

Salt and pepper to taste

For Cooking:

2 tablespoons vegetable oil

2 tablespoons unsalted butter

For Serving:

Lemon wedges

Tartar sauce or your favorite dipping sauce

Instructions:

Prepare the Crab Cake Mixture:

In a large mixing bowl, combine the cornbread crumbs, crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, red bell pepper, green onion, Old Bay seasoning, cayenne pepper (if using), salt, and pepper.

Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.

Form the Crab Cakes:

Using your hands, shape the mixture into patties, about 1/4 cup each. You should get around 8-10 crab cakes, depending on the size you make them.

Place the formed crab cakes on a baking sheet lined with parchment paper, then refrigerate for at least 30 minutes. This helps the crab cakes hold their shape when cooking.

Cook the Crab Cakes:

In a large skillet, heat the vegetable oil and butter over medium heat.

Once the oil is hot and the butter is melted, add the crab cakes in batches, making sure not to overcrowd the pan.

Cook each crab cake for 3-4 minutes per side, or until golden brown and crispy. Carefully flip them halfway through to ensure even cooking.

Serve:

Remove the crab cakes from the skillet and let them drain on a paper towel-lined plate.

Serve the crab cakes hot with lemon wedges and your favorite dipping sauce, such as tartar sauce.