Seafood Lover’s Florida

Seafood Lover’s Florida is Bruce Hunt’s 10th book on Florida travel and history. He has also written and photographed hundreds of articles for magazines and newspapers over the last two decades. He spent five years as a regular feature writer and photographer for DuPont Registry Tampa Bay Magazine. His work has also appeared in the St. Petersburg Times (Tampa Bay Times), Tampa Tribune, Florida Trend Magazine, Backpacker Magazine, Rock & Ice Magazine, Skydiving Magazine and Celebrity Car Magazine, among others. He oversees three blogs:, and In addition he operates Bruce Hunt Images (, a publishing-industry-focused stock photo resource with over 1200 of his best images. For more about Bruce Hunt, go to

Cornbread Crab Cakes from the author of:

Seafood Lover’s Florida

By Bruce Hunt


Makes 10 Crab Cakes


1/2 stalk celery

Olive oil

1–2 tablespoons mayonnaise

1–2 tablespoons spicy mustard

1 small can (8.25 ounce) cream corn

1 raw egg

1   3”–4” square of corn bread

Old Bay seasoning

1/2 lemon

1 1/2 –2 lbs. crab meat (1/2 of it jumbo lump, 1/2 regular lump)



Very thinly slice the 1/2 stalk of celery and pan sauté in a little olive oil until soft. In a separate mixing bowl mix sautéed celery with 1–2 tablespoons mayonnaise, 1–2 tablespoons spicy mustard, the cream corn (drain off about 1/2 the cream liquid first), 1 raw egg, 1/2 the cornbread square (crumbled), juice squeezed from 1/2 a lemon, Old Bay seasoning (to taste). Stir well, and then add crab meat (drain off liquid first). Gently fold crab meat into mixture. Cover mix/bowl with cellophane and place in refrigerator for a couple hours.



Form balls (by hand) about the size of a racquetball, and set aside. Spread a little olive oil in a medium-high heat frying pan. Place the balls in the pan and flatten slightly into patty. Sear crab patties (cakes) about 3 minutes on each side, just enough to get a little brown crust. Be very gentle when turning them over, or they’ll fall apart. Remove cakes and place on an olive oil-smeared cookie pan. Drizzle more olive oil on top of cakes, shake a little more Old Bay on top, and crumble the remainder of the cornbread on top too. Place in oven pre-heated 350°F, for 12–15 minutes, or until outside gets a little brown and crispy.




Spicy mustard

1/2 lemon

Worcestershire sauce


Mix 2–3 heaping tablespoons each of mayonnaise and spicy mustard with juice from 1/2 lemon and about a dozen shakes from the Worcestershire sauce bottle. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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