Florida Crab Cakes

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A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

Prep Time: 25 mins

Total Time: 31 mins

Servings: Makes 4 servings.

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Ingredients

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)
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

Thaw crab, if frozen; set aside.

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.

In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.

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..

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.

Make-Ahead Tip

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

Calories 259, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 100 mg, Sodium 401 mg, Carbohydrate 17 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Crab Cakes

Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful (though other types of crab meat will do just fine). Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.

Recommended Recipe:

Classic Maryland Crab Cakes

This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

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