Crab Cakes with Fresh Corn and Spicy Mayo

Crab Cakes with Fresh Corn and Spicy Mayo

Serves 4

This combination of fresh crab and seasonal sweet corn and red peppers provides a sweet and savory combination for these light crab cakes with just a touch of bright lemon zest. For a light but satisfying meal, serve them atop a bed of mixed greens dressed with lemony vinaigrette.

  • 1 tablespoon canola oil, plus more for frying
  • 2 ribs celery, finely chopped
  • 1 ear fresh corn, husked, kernels cut off
  • 1 green onion, thinly sliced
  • 1/2 small red bell pepper, cored, seeded and finely chopped
  • 1/2 small green bell pepper, cored, seeded and finely chopped
  • Salt and pepper to taste
  • 2 1/2 cups panko-style bread crumbs
  • 1 (8-ounce) container lump crabmeat
  • 1 egg, lightly beaten
  • 1 lemon, Grated zest of
  • 1 cup mayonnaise
  • 1 teaspoon Asian chile sauce
You must be signed in to use shopping lists.

Heat 1 tablespoon of the oil in a large skillet. Add celery, corn, green onions, bell peppers, salt and pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl and set aside to let cool. Once cooled, add 6 tablespoons of the breadcrumbs, crab, egg and zest and mix well.

Transfer remaining breadcrumbs to a wide, shallow dish. Form crab mixture into eight 3-inch wide patties, packing each together with your hands. Gently roll each patty in the breadcrumbs to coat all over then transfer to a large plate. Cover and refrigerate until chilled, about 30 minutes. Mix mayonnaise and chile sauce together in a bowl then cover and refrigerate.

Heat a large, deep skillet over medium-high heat. Pour in enough oil to reach a depth of about 1/3 inch and heat until oil starts to shimmer. Carefully add crab cakes (working in batches, if needed) and cook, gently flipping once, until cooked through and deep golden brown, 6 to 8 minutes total. Transfer to a paper towel-lined plate as done and season with salt and pepper. Serve crab cakes with spicy mayo on the side.

Nutritional Info: 
Per Serving:730 calories (460 from fat), 52g total fat, 6g saturated fat, 115mg cholesterol, 790mg sodium, 37g carbohydrate (4g dietary fiber, 4g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion