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


Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

45 mins
2 hrs 40 mins
Makes 16 cakes


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

112 calories; fat 6.1g; protein 6.8g; carbohydrates 8.1g; cholesterol 64mg; sodium 357mg. Full Nutrition