Recipe For Cornbread Crab Cakes
Ingredients
For this delicious recipe, you’ll need 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 4 tablespoons of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 2 eggs, 1 cup of buttermilk, 1/2 cup of butter, melted, 1 cup of canned creamed corn, 1/2 cup of chopped green onions, 1/4 cup of chopped jalapeño, 1/2 pound of lump crab meat, and 1/2 cup of vegetable oil, for frying.
Instructions
First, preheat your oven to 375 degrees Fahrenheit. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder. In a separate bowl, beat the eggs, then stir in the buttermilk and melted butter. Add the wet ingredients to the dry ingredients, and mix until combined. Next, fold in the creamed corn, green onions, and jalapeños. Lastly, gently fold in the crab meat. Grease a 9-inch cake pan with butter, and pour in the batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
To make the crab cakes, scoop out a handful of the cooled cornbread and form into a patty. Make sure the patty is firmly packed, as this will help it hold together while frying. Heat the vegetable oil in a large skillet over medium-high heat. Gently place the crab cake into the hot oil and fry for about 3 to 4 minutes on each side, or until golden brown. Place on a plate lined with paper towels to absorb any excess oil. Serve warm with your favorite dipping sauce.
Nutrition
One serving of this cornbread crab cake recipe contains approximately 273 calories, 14 grams of fat, 11 grams of carbs, 2 grams of fiber, 5 grams of sugar, and 12 grams of protein. It is also a good source of iron and calcium. This recipe is high in sodium, so it is best to enjoy in moderation.
Tips
For a healthier version of this recipe, you can substitute the all-purpose flour with whole wheat flour. You can also use olive oil instead of vegetable oil to fry the crab cakes. If you want to add more flavor to the crab cakes, try adding some fresh herbs, such as parsley or cilantro. Finally, if you want to make this recipe even easier, you can use a store-bought cornbread mix instead of making your own.
Serving Suggestions
These crab cakes are perfect for a light lunch or dinner. Serve them with a side of roasted vegetables or a simple salad. You can also enjoy them as an appetizer at your next gathering. For an even heartier meal, serve them with a dollop of tartar sauce and a side of fries or potato salad.
Storage
These crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and bake in a 350 degree Fahrenheit oven for 10 minutes, or until they are heated through. You can also freeze the crab cakes for up to 3 months. To thaw, place them in the refrigerator overnight before reheating.
Conclusion
This cornbread crab cake recipe is sure to be a hit with your family and friends. It is easy to make and full of flavor. It is also a great way to use up any leftover creamed corn or lump crab meat you may have in your fridge. Serve them as an appetizer or a main course, and enjoy!
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