Curried Corn Crab Cakes
Elevate your appetizer game with these golden, crispy Curried Corn Crab Cakes—a flavorful twist on a classic seafood favorite. Featuring succulent lump crabmeat, sweet pops of fresh corn, and a touch of warmth from aromatic curry powder, these crab cakes strike the perfect balance between comfort and sophistication. The addition of scallions and Dijon mustard enhances the flavors, while panko breadcrumbs create a light, crispy crust. Quick to prepare and ready in just 35 minutes, these crab cakes are perfect for entertaining or an indulgent weeknight treat. Serve them with fresh lemon wedges for a zesty finish and pair with your favorite dipping sauce to take these savory bites to the next level. SEO keywords: curried crab cakes, crab cake recipe, seafood appetizer, crab and corn recipe, easy crab cakes.
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Recipe Information
Ingredients
- 450 grams Lump crabmeat
- 120 grams Fresh corn kernels
- 125 grams Panko breadcrumbs
- 2 pieces Scallions (finely chopped)
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 2 teaspoons Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 60 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Begin by preparing the crab mixture. In a large bowl, gently pick through the lump crabmeat to remove any shells, being careful not to break up the meat too much.
Add the fresh corn kernels, finely chopped scallions, and panko breadcrumbs to the bowl with the crabmeat. Toss lightly to combine.
In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, curry powder, garlic powder, salt, and black pepper until smooth.
Pour the wet mixture over the crab and corn mixture. Using a spatula, gently fold everything together until just combined. Be careful not to overmix.
Shape the mixture into 8 evenly sized patties, approximately 2.5cm thick. Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
In a large skillet, heat the vegetable oil over medium heat until shimmering.
Working in batches, cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Take care not to overcrowd the skillet.
Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes warm with a squeeze of fresh lemon juice from the lemon wedges, and optionally, your favorite dipping sauce.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 778 mg | 17% | |
*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.
