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!

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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

Name: Poole's Cornbread Crab Cakes Recipe
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 4
Cuisine: Dinner
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

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

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.