Crab and Corn Cakes with Old Bay

Crab and Corn Cakes with Old Bay

Sweet corn and lump crab meet Old Bay's warm spice in a crisp, golden cake.

Total 55 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Shellfish, Eggs, Wheat, Dairy

These pan-fried cakes fold sweet corn kernels into lump crab meat, bound lightly with mayonnaise and egg so the seafood stays front and center. Old Bay seasoning brings the classic Chesapeake warmth, while a quick sear in a hot skillet gives each cake a crackling crust. Serve as an appetizer or light dinner with a squeeze of lemon and a remoulade for dipping.

Ingredients

  • 1 pound lump crab meat, picked over for shells
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup panko breadcrumbs, plus extra for coating
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoons fresh parsley, chopped
  • 1 tablespoons Old Bay seasoning
  • 1 teaspoons Dijon mustard
  • 1 tablespoons fresh lemon juice
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoons black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges, for serving

Method

  1. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper.

  2. Gently fold in the crab meat, corn kernels, panko breadcrumbs, green onion, and parsley, taking care not to break up the crab lumps too much.

  3. Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

  4. Place the patties on a plate, cover, and refrigerate to firm up.

  5. Lightly coat each chilled cake in additional panko breadcrumbs, pressing gently to adhere.

  6. Heat the butter and vegetable oil in a 9-inch skillet over medium heat until the butter melts and foams.

  7. Working in batches, fry the cakes until deep golden brown and crisp, about 4 minutes per side.

  8. Transfer the cooked cakes to a paper towel-lined plate to drain briefly.

  9. Serve warm with lemon wedges.

Rate this recipe

★ 4.6 (1)

Comments

    Log in to comment.

    Crab and Corn Cakes with Old Bay

    These pan-fried cakes fold sweet corn kernels into lump crab meat, bound lightly with mayonnaise and egg so the seafood stays front and center. Old Bay seasoning brings the classic Chesapeake warmth, while a quick sear in a hot skillet gives each cake a crackling crust. Serve as an appetizer or light dinner with a squeeze of lemon and a remoulade for dipping.

    55 min 4 servings 320 cal

    Ingredients

    • 1 pound lump crab meat, picked over for shells
    • 1 cup fresh or frozen corn kernels
    • 1/2 cup panko breadcrumbs, plus extra for coating
    • 1/4 cup mayonnaise
    • 1 large egg, beaten
    • 2 tablespoons green onion, thinly sliced
    • 1 tablespoons fresh parsley, chopped
    • 1 tablespoons Old Bay seasoning
    • 1 teaspoons Dijon mustard
    • 1 tablespoons fresh lemon juice
    • 1/2 teaspoons kosher salt
    • 1/4 teaspoons black pepper
    • 3 tablespoons unsalted butter
    • 2 tablespoons vegetable oil
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper.

    2. 2

      Gently fold in the crab meat, corn kernels, panko breadcrumbs, green onion, and parsley, taking care not to break up the crab lumps too much.

    3. 3

      Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

    4. 4

      Place the patties on a plate, cover, and refrigerate to firm up.

    5. 5

      Lightly coat each chilled cake in additional panko breadcrumbs, pressing gently to adhere.

    6. 6

      Heat the butter and vegetable oil in a 9-inch skillet over medium heat until the butter melts and foams.

    7. 7

      Working in batches, fry the cakes until deep golden brown and crisp, about 4 minutes per side.

    8. 8

      Transfer the cooked cakes to a paper towel-lined plate to drain briefly.

    9. 9

      Serve warm with lemon wedges.