Cornbread Crab Cakes By Lawrence Page Recipe by Tasty

Ingredients

• 2 cups prepared cornbread, crumbled
• ⅔ cup red pepper, finely diced
• ½ cup green onion, sliced
• ⅓ cup mayonnaise
• 1 tablespoon sour cream
• ¼ cup fresh parsley, chopped
• 2 teaspoons fresh cilantro, chopped
• 1 clove garlic, minced
• 2 large eggs, beaten
• 1 teaspoon old bay seasoning
• 2 teaspoons olive oil
• salt, to taste
• pepper, to taste
• 1 lb fresh lump crab meat
• vegetable oil, for frying