Mixin’ it up

By:
On:
In: Lifestyle

Chef Hunter Lee

Let’s get Shakin’

Hope everyone is enjoying those Grand Bal’s, and parades. That’s right it’s Mardi Gras Season here in the south. I’m looking forward to January 27th and attending the Krewe of Hebe Grand Bal in Jefferson, Texas for my second time as a member. Over the last few weeks since the twelfth night I have been sharing some of my favorite Mardi Gras Season recipes and this week is a treat for sure.

Love cornbread, of course, you do. Love crab cakes, who doesn’t? Stick with me here and let’s “mix it up” we are going to do them together for an awesome twist on the traditional crab cakes. 

Cornbread Crab Cakes 

  • Ingredients
    • 1 (8-oz.) container sour cream
    • 2 tablespoons chopped pickled jalapeños
    • 2 tablespoons chopped fresh cilantro
    • 2/3 cup finely diced red bell pepper
    • 1/2 cup sliced green onions
    • 2 teaspoons olive oil
    • 1 garlic clove, minced
    • 1/3 cup mayonnaise (prefer Dukes)
    • 1/4 cup chopped fresh parsley
    • 2 large eggs, lightly beaten
    • 1 teaspoon Benwood’s Hot Sauce (or Louisiana hot sauce of your choice)
    • 1/2 teaspoon Old Bay seasoning
    • 1/2 teaspoon Benwood’s seasoning (hot or original- or Cajun seasoning of your choice)
    • 1 teaspoon lemon zest
    • 2 cups Light Cornbread crumbs (or cornbread stuffing) 
    • 1-pound fresh lump crabmeat
    • Vegetable cooking spray
  • Directions
    • Stir together the first 3 ingredients. Cover and chill for up to 3 days.
    • Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat for 1 minute; add garlic, and sauté 1 minute. Remove from heat; cool for 15 minutes.
    • Combine bell pepper mixture, mayonnaise, and next 6 ingredients in a large bowl. Fold in cornbread and crab meat. Shape mixture into 16 (2 1/2-inch) cakes (about 1/4 cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap, and chill for 1 hour.
    • Lightly coat cakes with cooking spray. Cook crab cakes, in batches, in a large nonstick skillet, or griddle over medium heat for 3 to 4 minutes on each side or until lightly browned. Serve immediately with cilantro-jalapeño sour cream.

Until next week I’m Chef Hunter Lee wishing you all a memorable Carnival Season. Remember, “Treat your kitchen, Treat yourself”

Benwood’s, uniquely southern, surely the best!