Sweet Corn Crab Cakes
Delight in the coastal flavors of these Sweet Corn Crab Cakes, a perfect harmony of succulent lump crab meat and the natural sweetness of fresh or frozen corn kernels. Enhanced with the brightness of lemon juice, a touch of Dijon mustard, and the iconic zest of Old Bay seasoning, these golden-brown creations are lightly bound with panko breadcrumbs for a crisp yet tender texture. Quick to prep and pan-fry in just minutes, they’re an effortless gourmet choice for weeknight dinners or impressive appetizers. Serve them warm with your favorite dipping sauce—like tangy tartar or creamy remoulade—and a squeeze of fresh lemon for a dish that embodies seaside indulgence.
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Recipe Information
Ingredients
- 1 lb lump crab meat
- 1 cup sweet corn kernels (fresh or thawed frozen)
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 2 tbsp green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup vegetable oil (for frying)
Instructions
In a large mixing bowl, gently combine the lump crab meat and sweet corn kernels. Be careful not to break up the crab meat too much.
In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper until well blended.
Pour the mayonnaise mixture over the crab and corn, then add the chopped green onions, parsley, and panko breadcrumbs. Gently fold everything together until combined. The mixture should hold together when pressed—if it's too dry, add a bit more mayonnaise; if it's too wet, sprinkle in extra breadcrumbs.
Using your hands, form the mixture into 8 evenly sized patties, about 3 inches in diameter and 1/2 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, carefully add the crab cakes, working in batches if necessary to avoid overcrowding.
Cook the crab cakes for 3–4 minutes on each side, or until they are golden brown and heated through.
Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve warm with your favorite dipping sauce, such as tartar or remoulade, and a fresh lemon wedge on the side.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 17.4 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 412 mg | 32% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2399 mg | 51% | |
*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.
