Best 3 Cornbread Crab Cakes By Lawrence Page Recipe By Tasty Recipes

For seafood and cornbread lovers, cornbread crab cakes are a delectable treat that combines the sweetness of cornbread with the savory flavors of crab meat. In this article, we present a renowned recipe by Lawrence Page, featured on Tasty, that will guide you through the process of creating mouthwatering cornbread crab cakes. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 RECIPE BY TASTY

Crab Cakes Recipe by Tasty image

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

Steps:

In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
Add the crabmeat, season with salt and pepper and stir to combine.
Add the breadcrumbs and mix just to combine.
Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
Coat the cakes lightly with flour, and shake off any excess.
In a large skillet set over medium heat, melt the butter.
Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
Serve warm with tartar sauce and lemon wedges.
Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

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

Ingredients

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

Tips:

For the best flavor, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
Be gentle when mixing the crab cakes. Over-mixing can make them tough.
Don't overcrowd the pan when cooking the crab cakes. This will help them cook evenly.
Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Cornbread crab cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. With a few simple ingredients, you can create a dish that's sure to impress your friends and family. So next time you're looking for something new and exciting to cook, give cornbread crab cakes a try.