Cornbread Crab Cakes By Lawrence Page

These crispy crab cakes are a delicious twist on a classic dish. The addition of cornbread gives them a crunchy texture and a slightly sweet flavor, while the crab meat adds a savory note. They're perfect for a summer seafood feast!

Instructions

1. 1

   Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.

2. 2

   Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.

3. 3

   Break up the crab meat into fine pieces until it is all uniform in size.

4. 4

   Mix all the ingredients together with your hands or a wooden spoon until evenly combined.

5. 5

   Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.

6. 6

   Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).

7. 7

   Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.

8. 8

   Transfer to a paper-towel lined plate to drain.

9. 9

   Serve with your choice of dipping sauce, or they’re great just on their own!

10. 10

    Enjoy!

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