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.
Nutrition & Diet Analysis (per serving)
958
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).