Poole’s Cornbread Crab Cakes

June 8, 2017   /   byKyle Murray  / Categories :  Feeds

For the last episode of Let’s Make Lunch, I thought I’d share a recipe from one of my favorite local diners here in Raleigh, NC.  Poole’s Diner serves comfort food in a retro-diner setting reminiscent of when it first opened in 1945.  I’ve had their recipe book for a while and thought these crab cakes would be really fun to make.  They’re one of my favorites at Poole’s.


Recipe courtesy of Poole’s: Recipes and Stories from a Modern Diner.  I’ve made a few changes just based on the availability of the ingredients locally and my own modifications.

Ingredients for Poole’s Cornbread Crab Cakes

1 pound jumbo lump crabmeat, carefully checked for shell fragments
5 tablespoons cornbread crumbs
3 tablespoons diced celery
¼ cup diced yellow onion
½ teaspoon Himalayan sea salt
½ teaspoon black pepper
2 teaspoons Dijon mustard
1 large egg
1 tablespoon Avocado oil

Directions for Poole’s Cornbread Crab Cakes

For the cornbread, I bought cornbread mix and made it before preparing the recipe.  If you can find premade cornbread crumbs, hey, awesome!  More power to you.  Normally, I’d make it from scratch, but since the crumbs are going to be blended with the recipe, I didn’t see the point in the extra effort.  Womp womp.

All instructions are verbatim from the Poole’s recipe book.

  1. In a large bowl, combine the crabmeat, cornbread crumbs, celery, onion, salt, pepper, mustard, and egg and mix well.
  2. Divide the crab batter into eight equal balls. Form the balls into puck-shaped patties, and place on a baking sheet. Refrigerate for 30 minutes.
  3. Preheat a convection oven to 350°F (or a regular oven to 375°F).
  4. In a large ovenproof skillet, heat the oil over medium-high heat until it shimmers.
  5. Add the crab cakes and sear until golden brown, 3 to 4 minutes. Flip and sear on the other side for 1 minute, or until golden brown.
  6. Transfer the skillet to the oven for an additional 5 minutes to cook all the way through. Serve hot.


Prep time: 50 minutes
Cook time: 10 minutes
Yield: 4 servings
Calories 194 kcal
Protein 27 g
Fat 7 g
Carb 3 g
Fiber 0 g
Sugar 0 g

The post Poole’s Cornbread Crab Cakes appeared first on Kids Activities Blog.

This is a syndicated post. Please visit the original author at Kids Activities Blog

You may like

Pattern Hack: Converting palazzo pants to tie-front wrap pants

Objective: Convert a pattern for woven, elastic-waist pants, to a pattern for tie-front wrap pants From this: to this: Who’s it for? Anybody who wants to give it a try! Any restrictions? Before attempting this hack, you should be reasonably familiar with how regular pants go together Difficulty 2 out of 5. Supplies For drafting…

Read More »

read more

Welcome Quiltmaker’s new Associate Editor

It’s rare that positions come open on our editorial staff—we’re fortunate to work with a team of dedicated people who love their jobs! But once in a while things happen, and we find ourselves in need of a new editor. … Continue reading

read more

4 New Sew Sweetness Videos – Available Now!

4 new videos are now available! I couldn’t be more excited! These videos are perfect for the visual learner. First off, I would like to share the important detail in that while the online workshop videos will be available for purchase individually, and that option will be forever, I have a 4-pack Video Bundle option at a […]

The post 4 New Sew Sweetness Videos – Available Now! appeared first on Sew Sweetness.

read more

Donut Dress

This fun little dress is (another) Safari Raglan, which is a pattern I am pretty obsessed with at the moment for sewing up quick little dresses and shirts for edison. If it looks familiar you’re pretty spot on, my first ever safari raglan was made up in the same main fabric, hehe. I just don’t really have many knits in my stash that are fun and not like… this ugly blue and this weird purple, and a lot of my sewing is spur of the moment with whatever I have in my stash.


read more
Jan 2016 Accuquilt Sale