Florida Crab Cakes
From: Better Homes and GardensA light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.
Servings: Makes 4 servings.
Prep: 25 mins
Total: 31 mins
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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
1. Thaw crab, if frozen; set aside.
2. 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.
3. In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.
4. 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..
5. 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.
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
Percent Daily Values are based on a 2,000 calorie diet
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