Corn Crab Cakes
Deliciously crispy crab cakes bursting with sweet corn and red pepper flavors, perfect for a quick appetizer or main course for seafood lovers and entertaining guests.
Ingredients
Instructions
- Combine the crabmeat, corn, onion, and bell pepper in a mixing bowl and toss well.
- In another bowl, combine the mayonnaise with the mustard.
- Stir the mayonnaise mixture into the crabmeat mixture and add salt and pepper to taste.
- Gently fold in the egg and 1/4 cup of bread crumbs using a rubber spatula.
- Form the crab mixture into 8 patties.
- Carefully coat the patties with the remaining 1 cup of bread crumbs and chill, covered, for at least 30 minutes.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet.
- Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary.
- Serve immediately with tartar sauce on the side.
Tips & Substitutions
For optimal texture, use fresh lump crabmeat and avoid canned varieties, which can be mushy. If you can't find fresh corn, frozen corn works well too. For a spicy kick, consider adding a dash of hot sauce to the mayonnaise mixture. You can also substitute the bread crumbs with crushed crackers for a different flavor. Serve these cakes with tartar sauce or even a zesty aioli.
Serving Suggestions
These Corn Crab Cakes are perfect as an appetizer or main dish. Serve them alongside a fresh salad or with a side of Nan'S Macaroni Salad for a delightful meal. They also pair beautifully with a tangy remoulade or a simple squeeze of lemon. Consider serving them with a light white wine to enhance the flavors.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can pan-fry them again for a few minutes on medium heat to retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Crab Cakes contains roughly 1412 calories, with 20g protein, 208g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (485% of the Daily Value), protein (40% of the Daily Value), and iron (36% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 791mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these crab cakes ahead of time?
Yes, you can prepare the crab mixture and form the patties a day in advance. Just keep them covered in the refrigerator. When you're ready to cook, simply coat them with breadcrumbs and fry them up for a quick meal.
What type of crabmeat should I use?
Fresh lump crabmeat is ideal for these cakes, as it offers great flavor and texture. However, if fresh isn't available, you can use canned crabmeat, just be sure to drain it well and pick through for any shell pieces.
Can I freeze the crab cakes?
Absolutely! You can freeze uncooked crab cakes. Just make sure they are covered well and separated by parchment paper to prevent sticking. When you're ready to enjoy them, cook them straight from frozen, adding a couple of extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).