Crabby Carm's Corny Crab Cakes Recipe

Name: Crabby Carm's Corny Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crabmeat; 1 lemon; salt; pepper; 1 dash cayenne pepper; 1 cup plain breadcrumbs (no cheese); 2 tablespoons mayonnaise (low fat fine); 1 tablespoon Worcestershire sauce; 1 tablespoon mustard; fresh parsley, to taste; 1 beaten egg; ⅓ cup diced bell pepper; ⅓ cup cooked sweet yellow and white corn; 1 tablespoon butter, to sautee bell pepper; 1 tablespoon butter (for dredging); 1 tablespoon extra virgin olive oil (for dredging); Pam cooking spray (if you don't want to flour cakes); ¼ cup thinly sliced green onion; 1 tablespoon flour; ½ cup flour (for dredging) (optional)

Servings: persons

1 lb lump crabmeat
1 lemon
salt
pepper
1 dash cayenne pepper
1 cup plain breadcrumbs (no cheese)
2 tablespoons mayonnaise (low fat fine)
1 tablespoon Worcestershire sauce
1 tablespoon mustard
fresh parsley, to taste
1 beaten egg
⅓ cup diced bell pepper
⅓ cup cooked sweet yellow and white corn
1 tablespoon butter, to sautee bell pepper
1 tablespoon butter (for dredging)
1 tablespoon extra virgin olive oil (for dredging)
Pam cooking spray (if you don't want to flour cakes)
¼ cup thinly sliced green onion
1 tablespoon flour
½ cup flour (for dredging) (optional)

1
Saute the bell peppers in 1 tablespoon butter.
2
Grate the lemon rind for 1 heaping teaspoon of zest.
3
Mix zest, 2 tablespoons of lemon juice, mayo, mustard, Worcestershire sauce, egg, parsley, salt, pepper, cayenne pepper, one tablespoon flour, sauteed peppers, breadcrumbs, and cooked corn in a large bowl.
4
Gently (GENTLY!)
5
fold in the crab meat.
6
Mix well and shape into 3 inch wide patties.
7
Wrap and refrigerate the patties for about an hour.
8
When ready to cook, heat a large skillet with remaining butter and olive oil.
9
Dip each crab cake very lightly in flour so that it is lightly coated all around.
10
Tap off excess flour.
11
Fry cakes on both sides until just browned.
12
If you'd rather skip the extra flour, butter, and oil -- spray a skillet with Pam and fry un-dredged cakes until browned.
13
Serve on a bed of garden greens garnished with lemon wedges, sprigs of fresh parsley, and some tartar sauce for dipping.
14
Goes great with a big ol' salad with buttercream dressing and crumbled hard boiled egg!

353

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 20 ingredients. The key ingredients include: 1 lb lump crabmeat, 1 lemon, salt, pepper, and more.

Yes, Crabby Carm's Corny 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!

Crabby Carm's Corny Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions