Corn and Crab Cakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- 1egg
- 2cups corn
- ½pound crab meat
- ¼cup mayonnaise
- 1tablespoon Dijon mustard
- ½cup bread crumbs
- Flour
- Lemon wedges
Garnish
Nutritional analysis per serving (4 servings)
307 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 16 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of olive oil in a pan over medium-high heat.
- Step 2
Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
- Step 3
Stir in enough bread crumbs to bind.
- Step 4
Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
- Step 5
Garnish with lemon wedges.
Private Notes
Comments
Been making crab/corn cakes for over 40 years and there's a lot missing and wrong here. Firstly, use peanut oil as it won't burn or smoke like olive oil will. Secondly, dry fry the kernels first to get out the water and not have soggy cakes. Put some pizzazz in those cakes...salt, minced jalapeno and ground cumin. A tablespoon of baking soda and two egg yolks rather than a whole egg. Lastly, refrigerate the formed cakes 30 minutes before frying at very high heat.
This was part of a series of recipes by Mark Bittman, many of which used those ingredients missing from this recipe. We've fixed this one (you don't need any of those three things), and thanks for bringing it to our attention.
Decided to try broiling the crab cakes, and it worked. Sprayed olive oil lightly on the cakes and put them on a rimmed cookie sheet. Broiled about 5 mins on high. No oil, no splatters, no mess. And just as delicious.
Flavor was great! Despite reading through everyone else’s feedback these still fell apart for me.
I saw this recipe right before my husband was on his own making crab cakes for dinner. Peeping the comments made me think of a pouch of John Cope’s dried corn for baked corn in the cabinet. We added @ one scant half cup of the Cope’s to 1/2 pound of crab and they were delicious. Possibly my favorite crab cake ever. No olive oil was used thanks to the community notes!
I wish I had read the comments before cooking these crab cakes. I agree, way too much corn which made the cakes soggy and hard to form into patties.
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