Crabby Carm's Corny Crab Cakes

Bursting with coastal charm and summertime flavor, Crabby Carm's Corny Crab Cakes take traditional crab cakes to the next level with the addition of sweet, crisp corn kernels. This irresistible recipe highlights tender lumps of fresh crab meat, perfectly seasoned with a zesty blend of Old Bay, Dijon mustard, and fresh herbs, then lightly bound together with panko breadcrumbs for a golden, crispy crust. The secret to their melt-in-your-mouth texture lies in the careful mixing and 30-minute chill time, ensuring every patty holds its shape beautifully as it sizzles in buttery olive oil. Ready in just 35 minutes, these easy yet elegant crab cakes make a stunning appetizer or main course, especially when paired with a dollop of tangy aioli or a squeeze of fresh lemon. Whether you're hosting a dinner party or simply craving a taste of the sea, this recipe will have everyone coming back for seconds.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound lump crab meat
• 1 cup fresh corn kernels
• 0.75 cup panko breadcrumbs
• 0.25 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 large egg
• 2 green onions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon Old Bay seasoning
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter

Directions

Step 1

In a large mixing bowl, gently combine the lump crab meat and fresh corn kernels. Be careful not to break apart the crab meat too much.

Step 2

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, egg, green onions, parsley, Old Bay seasoning, lemon juice, salt, and black pepper.

Step 3

Pour the wet mixture over the crab meat and corn, then sprinkle the panko breadcrumbs on top.

Step 4

Using a spatula or your hands, gently fold the mixture together until well combined. Avoid overmixing to maintain the tender texture of the crab.

Step 5

Divide the mixture into 8 equal portions and shape each into a round, flat patty (about 3 inches in diameter). Place the formed crab cakes on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to help them hold their shape.

Step 6

Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and sizzling.

Step 7

Carefully place the chilled crab cakes into the skillet, making sure not to overcrowd them. Cook for 3-4 minutes per side, or until golden brown and crispy.

Step 8

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

Step 9

Serve warm with your favorite dipping sauce, such as tartar sauce or aioli, and garnish with extra parsley and a wedge of lemon on the side.

Nutrition Facts

Serving size	(936.7g)

Amount per serving	% Daily Value*
Calories	1656.0

Total Fat 105.6g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 551.4mg	0%
Sodium 4388.0mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 16.6g
Protein 99.5g	0%

Vitamin D 56.0IU	0%
Calcium 409.0mg	0%
Iron 9.1mg	0%
Potassium 2390.6mg	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: 56.4%

Protein: 23.6%

Carbs: 19.9%