Cornbread Crab Cakes Recipe by Lawrence

Every now and then, a recipe comes along that perfectly marries two beloved cuisines, creating a dish that's both comforting and elegant. The Cornbread Crab Cakes by Lawrence is one such delightful fusion, blending Southern cornbread with the sophisticated flavors of crab cakes. This recipe elevates the classic crab cake by introducing the unique texture and taste of cornbread, providing an unforgettable culinary experience.

Ingredients

• 1 pound lump crab meat
• 1 cup cornbread, crumbled
• ¹⁄₂ cup mayonnaise
• 1 egg, beaten
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• ¹⁄₄ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Panko breadcrumbs for coating
• Vegetable oil for frying

Preparation

Preparing these cornbread crab cakes is straightforward but does require some attention to detail:

Step 1: Prepare the Crab Mixture

1. In a large mixing bowl, combine the crab meat, crumbled cornbread, mayonnaise, egg, green onions, red bell pepper, Dijon mustard, lemon juice, Old Bay seasoning, and cayenne pepper if using.
2. Mix gently but thoroughly to combine all the ingredients. Ensure not to break apart the lumps of crab too much to preserve the texture.
3. Season with salt and pepper.

Step 2: Form the Cakes

1. Shape the mixture into about 8-10 crab cakes, each approximately 2 inches in diameter.
2. Coat each cake lightly with Panko breadcrumbs for an extra crisp texture.

⚠️ Note: For best results, refrigerate the crab cakes for at least 30 minutes before cooking. This helps them hold their shape better when cooked.

Step 3: Cooking

• Frying: Heat about ¹⁄₄ inch of vegetable oil in a large skillet over medium heat. Fry the crab cakes until they are golden brown on both sides, roughly 3-4 minutes per side. Alternatively, you can:
• Baking: Preheat your oven to 375°F (190°C). Place the crab cakes on a greased baking sheet. Bake for 15-20 minutes, turning once, until golden and crispy.

Step 4: Serve

Serve your cornbread crab cakes hot with your choice of sauce or relish:

• A simple remoulade sauce or tartar sauce complements the flavors well.
• A squeeze of fresh lemon or lime can elevate the taste.

The uniqueness of this recipe lies in the incorporation of cornbread which adds a robust and slightly sweet undertone to the traditional crab cake. Not only does it provide an interesting texture contrast, but it also soaks up the delicate flavors of the crab, ensuring a burst of taste with every bite.

This recipe, while simple in its execution, introduces a delightful twist that could make your next seafood dinner a memorable event. The blend of Southern cornbread with the East Coast staple of crab cakes serves as a testament to culinary innovation, showing how combining culinary traditions from different regions can result in something extraordinary. Enjoy the process of creating these cakes, savor the flavors, and maybe share your own spin on this dish, making it a staple in your recipe collection.