Cajun Corn and Crab Cakes
Delight your taste buds with these crispy Cajun Corn and Crab Cakes, a Southern-inspired twist on a classic seafood favorite. Packed with sweet lump crab meat, fresh corn kernels, finely diced red bell pepper, and the bold kick of Cajun seasoning, these golden-brown patties are brimming with flavor and texture. A touch of Dijon mustard, fresh parsley, and green onions enhance the vibrant medley, while panko breadcrumbs lend the perfect crunch. Quick to prepare and pan-fried to perfection, these savory cakes make an impressive appetizer, light lunch, or dinner. Serve them warm with a tangy remoulade sauce or a squeeze of fresh lemon for a zesty finish, and prepare to steal the show at any gathering!
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Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 1 cup fresh corn kernels (or frozen, thawed)
- 0.5 cup red bell pepper, finely diced
- 0.25 cup green onions, finely chopped
- 0.25 cup fresh parsley, chopped
- 1 cup panko breadcrumbs
- 0.5 cup mayonnaise
- 1 unit large egg, lightly beaten
- 1 tablespoon Cajun seasoning
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup vegetable oil (for frying)
Instructions
In a large bowl, combine the crab meat, corn kernels, red bell pepper, green onions, and parsley. Gently mix to distribute the ingredients evenly.
In a small bowl, whisk together the mayonnaise, beaten egg, Cajun seasoning, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Pour the wet mixture into the bowl with the crab meat mixture and gently fold together. Be careful not to break up the crab too much.
Add the panko breadcrumbs to the mixture, folding gently until the ingredients are just combined and hold together when shaped.
Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes to set.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes into the skillet (work in batches if necessary to avoid overcrowding).
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crisp.
Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the Cajun Corn and Crab Cakes warm with a side of remoulade or a squeeze of fresh lemon. Enjoy!
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 22.6 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 557 mg | 43% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
