Corn And Crab Cakes Recipe

Name: Corn And Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes:; 1/2 cup fresh yellow corn kernels; 1/4 cup chopped red bell pepper; 3 tablespoons chopped green onions; 3 tablespoons canola mayonnaise; 1 teaspoon Dijon mustard; 3/4 teaspoon Old Bay seasoning; 8 ounces crab claw meat, shell pieces removed; 1 large egg, lightly beaten; 1 1/2 cups panko (Japanese breadcrumbs), divided; Cooking spray; 1 1/2 tablespoons butter, divided; Sauce:; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped green onions; 3 tablespoons canola mayonnaise; 2 teaspoons fresh lemon juice; Dash of kosher salt; 1 drop hot pepper sauce

Servings: persons

Cakes:
1/2 cup fresh yellow corn kernels
1/4 cup chopped red bell pepper
3 tablespoons chopped green onions
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
3/4 teaspoon Old Bay seasoning
8 ounces crab claw meat, shell pieces removed
1 large egg, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs), divided
Cooking spray
1 1/2 tablespoons butter, divided
Sauce:
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onions
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
Dash of kosher salt
1 drop hot pepper sauce

1
To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
2
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
3
Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
4
To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cakes:, 1/2 cup fresh yellow corn kernels, 1/4 cup chopped red bell pepper, 3 tablespoons chopped green onions, and more.

Yes, Corn And Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn And Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions