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 expeller-pressed canola oil, plus more for frying
  • 2 stalks 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
  • 1/4 teaspoon fine sea salt, divided
  • 2 1/2 cup panko-style bread crumbs
  • 1 (8-ounce) container lump crabmeat
  • 1 egg, lightly beaten
  • 1 lemon, Grated zest of
  • 1/2 cup mayonnaise
  • 1 teaspoon Asian chile sauce
  • 1/4 teaspoon ground black pepper
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Heat 1 tablespoon of the oil in a large skillet. Add celery, corn, green onion, bell peppers, 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl and set aside to 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. In a small bowl, stir mayonnaise and chile sauce together 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 remaining salt and pepper. Serve crab cakes with spicy mayo on the side.
Nutritional Info: 
Per Serving: Serving size: 2 crab cakes with mayo, 500 calories (320 from fat), 36g total fat, 3.5g saturated fat, 70mg cholesterol, 450mg sodium, 29g carbohydrates, (3 g dietary fiber, 4g sugar), 9g 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.

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