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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

In a large bowl, combine the crab meat, corn kernels, red bell pepper, green onions, and parsley. Gently mix to distribute the ingredients evenly.

Step 2

In a small bowl, whisk together the mayonnaise, beaten egg, Cajun seasoning, Dijon mustard, lemon juice, salt, and black pepper until smooth.

Step 3

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.

Step 4

Add the panko breadcrumbs to the mixture, folding gently until the ingredients are just combined and hold together when shaped.

Step 5

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.

Step 6

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).

Step 7

Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crisp.

Step 8

Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.

Step 9

Serve the Cajun Corn and Crab Cakes warm with a side of remoulade or a squeeze of fresh lemon. Enjoy!

Nutrition Facts

Serving size	(1166.2g)

Amount per serving	% Daily Value*
Calories	2341.3

Total Fat 162.8g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 542.8mg	0%
Sodium 4977.5mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 14.2g	0%
Total Sugars 22.6g
Protein 114.3g	0%

Vitamin D 40IU	0%
Calcium 556.6mg	0%
Iron 13.4mg	0%
Potassium 3119.6mg	0%

*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.

Source of Calories

Fat: 61.1%

Protein: 19.1%

Carbs: 19.8%