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Home/Recipes/Crab Cakes with Fresh Corn and Spicy Mayo

Crab Cakes with Fresh Corn and Spicy Mayo

Serves 4
Time 1 hr
This combination of fresh crab, 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.
Special Diets:
Dairy-Free
Ingredients
  • 1 tablespoon canola oil, plus more for frying
  • 2 celery stalks, finely chopped
  • 1 ear fresh corn, husked, kernels cut off
  • 1 green onion, thinly sliced
  • 1 red or green bell pepper, seeded and finely chopped
  • 1/4 teaspoon fine sea salt, divided
  • 2 1/2 cups panko bread crumbs
  • 1 (8.0-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, divided
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Method

Heat 1 tablespoon of the oil in a large skillet. 

Add celery, corn, green onion, bell pepper, 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, crabmeat, 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 1/3 inch of canola oil in a large, deep skillet over medium-high 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: 2 crab cakes with mayo, 500 calories (320 from fat), 36g total fat, 3.5g saturated fat, 70mg cholesterol, 450mg sodium, 29g carbohydrates (3g dietary fiber, 4g sugar), 9g protein.
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.
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Ingredients
  • 1 tablespoon canola oil, plus more for frying
  • 2 celery stalks, finely chopped
  • 1 ear fresh corn, husked, kernels cut off
  • 1 green onion, thinly sliced
  • 1 red or green bell pepper, seeded and finely chopped
  • 1/4 teaspoon fine sea salt, divided
  • 2 1/2 cups panko bread crumbs
  • 1 (8.0-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, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.