I’m not sure how traditional my crabcakes are, but I absolutely love them. This time I had some leftover cornbread to use up, so I decided to use that for the breadcrumbs and it made all the difference in the world! These were designed more for a snack than a meal and were probably a little sweet if they were going to be for a full meal, but as a snack they were awesome.

Read on for the recipe!

INGREDIENTS:

• 2 cans crabmeat (lump is best, but I just used regular crabmeat)
• 1 eggs
• 4 tbsp mayonnaise
• Creole or Old Bay seasoning
• 1 cup cornbread breadcrumbs
• 1 small onion, diced fine
  1/2 bell pepper, diced fine
  2 cloves garlic, crushed

Whisk together the eggs, mayo, and seasoning. Then add in breadcrumbs and let them soak for a bit. Next, drain the crabmeat and add the meat. Mix it all together and toss in the fridge or freezer.

Sauté the onions, garlic and peppers until soft. Mix into the crabmeat mixture, then toss back in the freezer for at least 10 minutes, the fridge for half an hour. This will make the cakes more solid and easier to form.

Coat the bottom of your pan with oil or melted butter and brown each side on medium for a couple minutes on each side. Drain them on paper towel and serve with a remoulade, spicy mayo, or just on their own!