Crab Cakes With Corn Recipe

Name: Crab Cakes With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh lump crabmeat, drained; 1 cup frozen whole kernel corn, cooked; ½ cup onion, minced; ½ cup celery, minced; ½ cup green pepper, minced; 1 teaspoon jalapeno pepper, seeded and minced; 1 cup mayonnaise; ½ teaspoon salt; ½ teaspoon dry mustard; 1 teaspoon Old Bay Seasoning, divided; ¼ teaspoon black pepper, freshly ground; ⅛ teaspoon ground red pepper; 1 large egg, lightly beaten; 1 cup saltine crackers, crushed and divided; 2 tablespoons butter, melted and divided; 2 tablespoons vegetable oil, divided; Old Bay Seasoning (optional); tartar sauce (I use Tartar Sauce); lemon wedge

Servings: persons

1 lb fresh lump crabmeat, drained
1 cup frozen whole kernel corn, cooked
½ cup onion, minced
½ cup celery, minced
½ cup green pepper, minced
1 teaspoon jalapeno pepper, seeded and minced
1 cup mayonnaise
½ teaspoon salt
½ teaspoon dry mustard
1 teaspoon Old Bay Seasoning, divided
¼ teaspoon black pepper, freshly ground
⅛ teaspoon ground red pepper
1 large egg, lightly beaten
1 cup saltine crackers, crushed and divided
2 tablespoons butter, melted and divided
2 tablespoons vegetable oil, divided
Old Bay Seasoning (optional)
tartar sauce (I use Tartar Sauce)
lemon wedge

1
Combine the first 6 ingredients (crabmeat, corn, onion, celery, green pepper, jalapeno pepper) in a large bowl, and toss gently.
2
Combine the mayonnaise, salt, dry mustard, 1/2 tsp Old Bay seasoning, black pepper, and red pepper; add to the crabmeat mixture, and stir well.
3
Gently fold in the egg and 1/4 cup cracker crumbs.
4
Shape the crabmeat mixture into 8 patties.
5
Dredge each patty in the remaining 3/4 cup cracker crumbs.
6
Sprinkle both sides of each patty with the remaining 1/2 tsp Old Bay Seasoning.
7
Cover and chill for 30 minutes.
8
Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat until hot.
9
Add 4 patties, and cook 4 minutes on each side or until golden brown.
10
(Do not overcook -- adjust your temp if they are browning too quickly!)
11
Remove from the skillet and place on a plate covered with a paper towel.
12
Sprinkle patties with additional Old Bay seasoning if desired.
13
Repeat the procedure with the remaining butter, oil, and patties.
14
Serve immediately with tartar sauce and lemon wedges.

639

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: 1 lb fresh lump crabmeat, drained, 1 cup frozen whole kernel corn, cooked, ½ cup onion, minced, ½ cup celery, minced, and more.

Yes, Crab Cakes With Corn 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!

Crab Cakes With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions