Cornbread Crab Cakes

Sometimes thinking about what you can do with the leftovers helps you decide what side dishes to make for Thanksgiving.  If cornbread, one way or another, plays on your Thanksgiving table, here's a great way to use cornbread leftovers.
1/2 tsp cumin seeds
1 small onion, diced
1 small carrot, finely diced
2 stalks celery, diced
1/4 cup corn kernels
1 jalapeño pepper, minced
2 cloves garlic, minced

1 lb crab meat
2 cups cornbread stuffing
Palmful cilantro, chopped
1/2 lb Monterrey Jack cheese, grated

Assorted mixed greens, dressed as a bed (your favorite)

Heat a dash of canola oil in a large skillet and add the cumin seeds, onion, carrot, celery, corn and jalapeño. Sauté for about 8-10 minutes, until the veggies are softened and begin to brown. Add the garlic and cook another 2-3 minutes. Toss into a mixing bowl. Add the cornbread and mix well.

 

Allow mixture to sit ion the refrigerator at least an hour, or overnight.

When ready to cook,form into patties.

Heat a generous amount of canola oil in a skillet and brown the crab cakes on each side, until fully heated through.

Serve over a bed of dressed mixed greens, and serve lime or lemon wedges alongside. I like topped with sour cream or guacamole.

Serves 4-6.

Cook's Note:  This crab cake mixture can be used to make very nice quesadillas.  Slather cream cheese on one flour tortilla and spread crab mixture on another.   Top with some shaved lettuce or cabbage.

Place the cheesed tortilla cheese-side down onto the tortilla with the crab.  Pan fry both sides lightly and serve with southwestern condiments and salads.