Florida Crab Cakes

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


Florida Crab Cakes

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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)
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  • egg, slightly beaten
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  • 1/2 cup
    fine dry bread crumbs
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  • green onions, finely chopped (2 tablespoons)
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  • 2 tablespoons
    mayonnaise or salad dressing
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  • 1 tablespoon
    snipped parsley
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  • 2 teaspoons
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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  • 2 teaspoons
    Dijon-style or Creole mustard
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  • 1/2 teaspoon
    white wine Worcestershire sauce
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  • 1/8 teaspoon
    salt
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  • 1/4 cup
    cornmeal
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  • 2 tablespoons
    cooking oil
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  •  
    Salad greens (optional)
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  •  
    Lemon wedges (optional)
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  • 1 cup
    mayonnaise or salad dressing
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  • 1/4 cup
    finely chopped dill pickle or sweet pickle relish
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  • 1 tablespoon
    sliced green onion
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  • 1 tablespoon
    snipped fresh parsley
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  • 1 tablespoon
    diced pimiento
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  • 1 teaspoon
    lemon juice
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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.

Nutrition information
Per serving: 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
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