Cristas Cornmeal Crusted Crab Cakes Recipes

HERBED CORNMEAL CRAB CAKES

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.

CORNMEAL CRAB CAKES

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.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE

Steps:

• Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
• Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
• Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.