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.
- In a large bowl, combine the crabmeat, cornbread crumbs, celery, onion, salt, pepper, mustard, and egg and mix well.
- 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.
- Preheat a convection oven to 350°F (or a regular oven to 375°F).
- In a large ovenproof skillet, heat the oil over medium-high heat until it shimmers.
- 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.
- Transfer the skillet to the oven for an additional 5 minutes to cook all the way through. Serve hot.
Cook time: 10 minutes
Yield: 4 servings
Protein 27 g
Fat 7 g
Carb 3 g
Fiber 0 g
Sugar 0 g