Crab & Corn Cakes Recipe

Name: Crab & Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 whole Shallot, Minced; 2 Tablespoons Butter, Divided; 1 ear Corn; 1 pound Lump Crabmeat; 3/4 cups Fresh Bread Crumbs; 1 whole Egg; 2 Tablespoons Mayonnaise; 1 Tablespoon Dijon Mustard; 1 Tablespoon Fresh Lemon Juice; 2 teaspoons Old Bay Seasoning; 1 teaspoon Worcestershire Sauce; 1 Tablespoon Chopped Fresh Cilantro; Vegetable Oil

Servings: persons

1 whole Shallot, Minced
2 Tablespoons Butter, Divided
1 ear Corn
1 pound Lump Crabmeat
3/4 cups Fresh Bread Crumbs
1 whole Egg
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Fresh Lemon Juice
2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire Sauce
1 Tablespoon Chopped Fresh Cilantro
Vegetable Oil

1
1.
2
Melt 1 tablespoon of butter in a small frying pan over low heat.
3
Add shallots and cook until shallots are translucent, about 5 minutes.
4
Set aside.
5
2.
6
Steam corn or cook corn in boiling water, about 4 minutes.
7
Cool and remove kernels.
8
Combine corn and crabmeat in a large bowl.
9
Add bread crumbs and mix lightly, trying to keep lumps of crabmeat intact.
10
3.
11
In a medium bowl, mix together egg, mayonnaise, mustard, lemon juice, Old Bay and Worcestershire sauce.
12
Mix in shallots and cilantro.
13
4.
14
Pour egg mixture into crabmeat and gently combine.
15
Divide mixture into about 6-8 portions and flatten into thick patties.
16
Place in freezer for about 30 minutes to set.
17
5.
18
Heat remaining 1 tablespoon of butter and a little vegetable oil, enough to coat the bottom of a large frying pan, over medium heat.
19
Add crab cakes, in batches if necessary (do not crowd otherwise they will be difficult to flip) and saute until golden brown on both sides, about 4-5 minutes per side.
20
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 whole Shallot, Minced, 2 Tablespoons Butter, Divided, 1 ear Corn, 1 pound Lump Crabmeat, and more.

Yes, Crab & Corn 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.

Crab & Corn Cakes

How did you like this recipe?

Frequently Asked Questions