Cornmeal Crab Cakes Recipes

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HERBED CORNMEAL CRAB CAKES



Herbed Cornmeal Crab Cakes image

I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. -Audrey Collins, Columbus, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 20

2 tablespoons cornmeal
2 tablespoons dry bread crumbs
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
CRAB CAKES:
1 egg, beaten
1/4 cup dry bread crumbs
2 tablespoons minced chives
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1 tablespoon mayonnaise
1 tablespoon tartar sauce
2 teaspoons spicy brown mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

Steps:

  • In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 446 calories, Fat 26g fat (3g saturated fat), Cholesterol 185mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES



Crista's Cornmeal-Crusted Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 35

2 tablespoons unsalted butter
2 shallots, thinly sliced
1 pound fresh Dungeness lump crabmeat, picked (high-quality canned if fresh not available)
1/2 cup gluten-free cracker crumbs
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 large egg
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 cup coarse grind yellow cornmeal
1 teaspoon smoked paprika
1 teaspoon ground white pepper
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1 large (1 1/2- to 2-pound) celery root, peeled
2 Pink Lady apples, unpeeled
3 tablespoons freshly squeezed lemon juice
2/3 cup mayonnaise, or more as needed
1/2 cup creme fraiche
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely chopped fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons coarse salt, or more to taste
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound pea shoots
1 bunch breakfast radishes, sliced paper thin
3 tablespoons olive oil
Juice of 2 lemons
1 to 2 teaspoons whole mustard seeds, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
  • Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
  • For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
  • Preheat the oven to 350 degrees F.
  • For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
  • In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
  • For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
  • Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE



Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h6m

Yield 8 crab cakes

Number Of Ingredients 26

6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
1/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/4 cup creme fraiche or sour cream
2 pounds lump crabmeat, picked over
2 to 4 tablespoons instant flour (recommended: Wondra)
Salt and freshly ground black pepper
2 cups blue cornmeal
Black Olive-Roasted Red Pepper Relish, recipe follows
Basil Vinaigrette, recipe follows
2 roasted red peppers, peeled, seeded and diced
1/4 cup kalamata olives, pitted and chopped
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons basil chiffonade
Salt and freshly ground black pepper
1 cup chopped fresh basil leaves
1/4 cup mayonnaise
3 tablespoons white wine vinegar
Water
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
  • In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
  • Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
  • Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
  • Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

CORNMEAL CRAB CAKES



Cornmeal Crab Cakes image

Make and share this Cornmeal Crab Cakes recipe from Food.com.

Provided by Chef Hawgwild

Categories     Crab

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb crabmeat (imitation is fine)
1 1/2 cups cornmeal
4 eggs
1/2 cup mayonnaise
2 tablespoons vegetable oil
1 teaspoon cayenne pepper
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon dry mustard
2 tablespoons water

Steps:

  • In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
  • Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
  • Whisk in pepper, salt, garlic, and mustard.
  • Chop crab meat into fine pieces, or shred and add to batter.
  • Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.

Nutrition Facts : Calories 205.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 96.5, Sodium 497.7, Carbohydrate 17.4, Fiber 1.4, Sugar 1, Protein 12.5

CRAB CAKES WITH GARLIC MAYONNAISE



Crab Cakes with Garlic Mayonnaise image

Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!

Provided by CountryLady

Categories     Crab

Time 25m

Yield 36 crab cakes

Number Of Ingredients 20

1/4 cup mayonnaise
1 egg yolk
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons chopped coriander
1/4 cup chopped green onion
1/4 cup chopped roasted red pepper
1 lb crabmeat (defrosted & drained - if frozen)
salt & freshly ground black pepper
1/2 teaspoon hot sauce
1/2 cup cornmeal
1/2 cup flour
3 tablespoons melted butter
1/2 cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons chopped coriander
salt & freshly ground black pepper

Steps:

  • CRAB CAKES: Combine first 8 ingredients in a bowl.
  • Flake crab meat& stir into mixture.
  • Season to taste& add hot pepper sauce.
  • Combine corn meal& flour on a plate.
  • Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
  • Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
  • GARLIC MAYO: Whisk all ingredients in a bowl.
  • Serve with crab cakes.

Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8

CORN AND CRAB CAKES



Corn and Crab Cakes image

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1/2 cup frozen corn, thawed
4 medium green onions, chopped (1/4 cup)
1/3 cup fat-free mayonnaise or salad dressing
1 tablespoon Old El Paso™ 40% less-sodium taco seasoning mix (from 1-oz package)
2 cans (6 oz each) white crabmeat, drained, cartilage removed
1 egg, beaten
2 tablespoons water
1/2 cup Progresso™ plain dry bread crumbs
3 tablespoons Old El Paso™ Thick 'n Chunky salsa (any variety)

Steps:

  • Line cookie sheet with waxed paper. In medium bowl, stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat. Shape into 8 patties, using slightly less than 1/4 cup for each patty. Place on cookie sheet; freeze 15 minutes.
  • Heat oven to 450°F. Spray another cookie sheet with cooking spray. In shallow bowl, stir together egg and water. In another shallow bowl or pie plate, place bread crumbs.
  • Dip each patty into egg mixture, coating both sides, then coat with bread crumbs. Place on cookie sheet.
  • Bake 15 minutes; turn patties. Bake about 10 minutes longer or until golden brown. Serve with salsa.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

NEW ENGLAND CRAB CAKES



New England Crab Cakes image

This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.

Provided by Jenna T

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

1 pound crabmeat
½ cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
  • Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g

CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY



Cornbread Crab Cakes By Lawrence Page Recipe by Tasty image

Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil

Provided by Scott Loitsch

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 15

2 cups prepared cornbread, crumbled
⅔ cup red pepper, finely diced
½ cup green onion, sliced
⅓ cup mayonnaise
1 tablespoon sour cream
¼ cup fresh parsley, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, minced
2 large eggs, beaten
1 teaspoon old bay seasoning
2 teaspoons olive oil
salt, to taste
pepper, to taste
1 lb fresh lump crab meat
vegetable oil, for frying

Steps:

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

Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams

CRAB CAKES



Crab Cakes image

Yield Makes about 12 crab cakes, serving 6

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon Tartar Sauce as an accompaniment
lemon wedges as an accompaniment

Steps:

  • In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

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