She Strengthens

Elevate Your Appetizer Game with Crispy Cornbread Crab Cakes

A Twist on a Classic Recipe

Looking for a show-stopping appetizer that’s both easy to make and packed with flavor? Look no further than these crispy cornbread crab cakes, perfectly sized for a party.

The Secret Ingredient: Crumbled Cornbread

What sets these crab cakes apart is the addition of crumbled cornbread, which adds a delightful texture and a subtle sweetness to balance out the savory flavors of the crab.

Lemon-Caper Mayo: The Perfect Accompaniment

To take these crab cakes to the next level, we’ve created a tangy and creamy lemon-caper mayo to top each cake. With its bright, citrusy flavor and a hint of spice, this condiment is the perfect complement to the rich crab.

Easy to Make, Impressive to Serve

With a total prep time of just 40 minutes, plus 1 hour and 15 minutes of cooling time, these crab cakes are an effortless option for your next gathering. Simply brown them in the oven and serve with a dollop of lemon-caper mayo for a truly impressive presentation.

Ingredients

For the lemon-caper mayo:

• 1/3 cup mayonnaise
• 1 1/2 tablespoons minced fresh chives
• 1 tablespoon capers, drained and chopped
• 1 teaspoon finely grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon hot sauce
• 1 medium garlic clove, minced
• Freshly ground black pepper, to taste

For the crab cakes:

• 2 teaspoons olive oil
• 1/2 cup thinly sliced scallions
• 1/3 cup finely diced red bell pepper
• 1/3 cup finely diced green bell pepper
• 1 medium garlic clove, minced
• Pinch of kosher salt
• 1/4 cup mayonnaise
• 2 tablespoons minced fresh chives
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon hot sauce
• 1 teaspoon Old Bay Seasoning
• 1 large egg, lightly beaten
• 2 cups crumbled cornbread
• 1 pound lump crabmeat, picked over for shells
• Cooking spray

Instructions

To make the lemon-caper mayo, simply stir together all the ingredients until well combined, then cover and refrigerate until ready to serve.

To make the crab cakes, sauté the scallions, bell peppers, and garlic in olive oil until the peppers are slightly softened. Let cool, then mix with mayonnaise, chives, parsley, lemon zest, lemon juice, hot sauce, and Old Bay. Stir in the egg, then fold in the crumbled cornbread and crabmeat.

Coat two baking sheets with cooking spray, then scoop the crab cake mixture into 16 evenly sized portions. Refrigerate for 1 hour, then bake in a preheated oven at 400°F until lightly browned. Serve with a dollop of lemon-caper mayo and enjoy!