Cornmeal Crab Cakes

Name: Cornmeal Crab Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon cayenne pepper; 355 milliliters cornmeal; 454 grams crabmeat (imitation is fine); 1 teaspoon dry mustard; 4 eggs; 1 teaspoon garlic powder; 118 milliliters mayonnaise; 1 teaspoon season salt; 2 Tbsps vegetable oil; 2 Tbsps water

You can never have too many hor d'oeuvre recipes, so give Cornmeal Crab Cakes a try. This recipe makes 10 servings with 257 calories, 13g of protein, and 15g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up mustard, cornmeal, mayonnaise, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Ingredients

Servings:

1teaspoon

cayenne pepper 355milliliters

cornmeal 454grams

crabmeat (imitation is fine)1teaspoon

dry mustard 4

eggs 1teaspoon

garlic powder 118milliliters

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.