ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn and Crab Cakes

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 40 mins
Total time 50 mins
Yield Serves 4 (serving size: 2 cakes and about 1 tablespoon sauce)
Toss 3 cups arugula and 1 cup parsley leaves with fresh lemon juice for a side salad.

Ingredients

  • Cakes:
  • 1/2 cup fresh yellow corn kernels
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped green onions
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 8 ounces crab claw meat, shell pieces removed
  • 1 large egg, lightly beaten
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • Cooking spray
  • 1 1/2 tablespoons butter, divided
  • Sauce:
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped green onions
  • 3 tablespoons canola mayonnaise
  • 2 teaspoons fresh lemon juice
  • Dash of kosher salt
  • 1 drop hot pepper sauce

Nutrition Information

  • calories 279
  • fat 13.9 g
  • satfat 3.3 g
  • monofat 5.5 g
  • polyfat 2.9 g
  • protein 15.6 g
  • carbohydrate 20.5 g
  • fiber 1.6 g
  • cholesterol 109 mg
  • iron 1 mg
  • sodium 569 mg
  • calcium 68 mg

How to Make It

  1. To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.

  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.

  3. Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.

  4. To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.