Cornbread Crab Cakes

Cornbread Crab Cakes

Learn how to make Cornbread Crab Cakes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

Ingredients

  • 1 container reduced-fat sour cream

    8-oz.

  • 2 tablespoons chopped pickled jalapeño pepper slices
  • 2 tablespoons chopped fresh cilantro
  • 2/3 cup finely diced red bell pepper
  • 1/2 cup sliced green onions
  • 2 teaspoons olive oil
  • 1 garlic clove

    minced

  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup chopped fresh parsley
  • 2 large eggs

    lightly beaten

  • 1 teaspoon hot sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest
  • 2 cups Light Cornbread crumbs
  • 1 pound fresh lump crabmeat
  • Vegetable cooking spray

Directions

  1. 1

    Stir together first 3 ingredients. Cover and chill up to 3 days.

  2. 2

    Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat 1 minute; add garlic, and sauté 1 minute. Remove from heat; cool 15 minutes.

  3. 3

    Combine bell pepper mixture, mayonnaise, and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill 1 hour.

  4. 4

    Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or until lightly browned. Serve immediately with cilantro-jalapeño sour cream.

  5. 5

    Note: Nutritional analysis is per cake (including 1 Tbsp. cilantro-jalapeño sour cream).

Cornbread Crab Cakes

Cornbread Crab Cakes

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About this Recipe

Ready to elevate your appetizer game with a dish that's both comforting and elegant? These Cornbread Crab Cakes offer a delightful twist on a classic, perfect for any gathering or a special weeknight meal.

Why This Recipe Works

The genius of these Cornbread Crab Cakes lies in the incorporation of light cornbread crumbs, which lend a unique texture and subtle sweetness that beautifully complements the savory lump crabmeat. This ingenious addition prevents a dense, bready cake, ensuring a delicate, moist interior. Paired with the classic kick of Old Bay seasoning and a vibrant blend of fresh herbs, these cakes achieve a perfectly balanced and irresistible flavor profile.

What to Expect

With each bite, you'll experience a crab cake that is wonderfully tender on the inside, brimming with the sweet, delicate flavor of fresh lump crabmeat. The exterior promises a delightful crispness, thanks to the cornbread, creating a satisfying contrast in textures. Each Cornbread Crab Cake offers a harmonious medley of savory crab, bright lemon zest, and the fresh notes of cilantro and parsley, all with a gentle warmth from the pickled jalapeño and hot sauce, mellowed by the creamy reduced-fat sour cream and mayonnaise. It's a truly delicious and well-rounded flavor experience.

Customization & Variations

Feel free to adjust the spice level by reducing or increasing the amount of pickled jalapeño pepper slices and hot sauce to suit your preference. While fresh cilantro and parsley add vibrant flavor, a mix of other soft herbs like fresh dill or chives could offer a different aromatic note. For a richer taste, you could use full-fat sour cream and mayonnaise, though the recipe specifies reduced-fat for a lighter touch.

Serving & Context

These Cornbread Crab Cakes are ideal as a standout appetizer when entertaining, offering a gourmet touch to your spread, or as a light and sophisticated main course. Serve them with a simple squeeze of fresh lemon to brighten the flavors, or alongside a crisp green salad for a complete meal.

Frequently Asked Questions