Cornbread Crab Cakes By Lawrence Page

Cornbread Crab Cakes By Lawrence Page

4.9(356)

Cook Time
-
Total Time
-
Yield
6 servings

How to Make It

1. Step
Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
2. Step
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. Step
Break up the crab meat into fine pieces until it is all uniform in size.
4. Step
Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
5. Step
Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
6. Step
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. Step
Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
8. Step
Transfer to a paper-towel lined plate to drain.
9. Step
Serve with your choice of dipping sauce, or they’re great just on their own!
10. Step
Enjoy!

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