Poole’s Easy Cornbread Crab Cakes Recipe

Today, I thought I’d share a recipe from one of my favorite local diners here in Raleigh, NC.

Poole's Cornbread Crab Cakes text on an image of a cornbread crab cake garnished with a sprig of dill with a lemon slice and lettuce on one side and a fork on the other side of the crabcake
Poole’s tasty corn crab cakes!

let’s make Poole’s COrnbread crab cakes

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.

The recipe here is courtesy of Poole’s: Recipes and Stories from a Modern Diner. However, please note that I’ve made a few changes just based on the availability of the ingredients locally and my own modifications. Have fun making cornbread crab cakes for your family!

This article contains affiliate links.

Ingredients for Poole’s Cornbread Crab Cakes

  • 1 pound jumbo lump crabmeat, carefully checked for shell fragments
  • 5 tablespoons cornbread crumbs (you can make your own, or buy a premade 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

All instructions are verbatim from Poole’s recipe book.

Step 1

In a large bowl, combine the crabmeat, cornbread crumbs, celery, onion, salt, pepper, mustard, and egg and mix well.

Step 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.

Step 3

Preheat a convection oven to 350°F (or a regular oven to 375°F).

Step 4

In a large ovenproof skillet, heat the oil over medium-high heat until it shimmers.

Step 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.

Step 6

Transfer the skillet to the oven for an additional 5 minutes to cook all the way through. Serve hot.

Yield: 4 servings

Poole's Cornbread Crab Cakes Recipe

Poole's Cornbread Crab Cakes Recipe

Poole's Diner has been a personal favorite of mine, so I thought of sharing with you one of their finest dish: Cornbread Crab Cakes! The recipe here is from their recipe book, but feel free to tweak it according to your preference and have a great dinner!

Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour

Ingredients

  • 1 pound jumbo lump crabmeat (check 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

Instructions

  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.

Have you tried this tasty Poole’s Cornbread Crab Cakes recipe? Let us know how it turned out in the comments!

This article has been updated and was originally sponsored.

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