Fresh Corn Cakes With Crab + Tomato Salad Recipe

Name: Fresh Corn Cakes With Crab + Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided; 2 large eggs; 1/4 cup sour cream; Kosher salt and freshly ground black pepper; 2 scallions, chopped (whites and greens separated); 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1/4 cup plus 1 tablespoon olive oil, divided; 1 teaspoon white-wine vinegar; 8 ounces cooked, fresh crab; 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces; 1/4 cup fresh basil leaves, torn if large

Servings: persons

4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
2 large eggs
1/4 cup sour cream
Kosher salt and freshly ground black pepper
2 scallions, chopped (whites and greens separated)
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup plus 1 tablespoon olive oil, divided
1 teaspoon white-wine vinegar
8 ounces cooked, fresh crab
1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
1/4 cup fresh basil leaves, torn if large

1
Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
2
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake). Cook, flipping once, until golden on both sides, about 6 minutes per batch.
3
While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.

516

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided, 2 large eggs, 1/4 cup sour cream, Kosher salt and freshly ground black pepper, and more.

Yes, Fresh Corn Cakes With Crab + Tomato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Corn Cakes With Crab + Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions