Maryland Corn & Crab Cakes

Maryland Corn & Crab Cakes

5 Reviews
From: EatingWell Magazine July/August 2012

This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Crab Cakes
  • 1 cup corn kernels (see Tip)
  • 1 cup fine, dry breadcrumbs, preferably whole-wheat, divided
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill or 1 teaspoon dried
  • 1 teaspoon hot sauce
  • 1/4 teaspoon Old Bay seasoning
  • 1 pound pasteurized crabmeat, drained if necessary, picked over
  • 2 tablespoons extra-virgin olive oil, divided, for cooking
  • Corn Salad
  • 2 1/2 cups corn kernels
  • 2 cups chopped ripe tomatoes
  • 1/2 cup diced red onion
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons white balsamic or white-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 lemon wedges for serving


  • Active

  • Ready In

  1. To prepare crab cakes: Combine 1 cup corn, 1/2 cup breadcrumbs, mayonnaise, bell pepper, parsley, mustard, egg, lemon juice, dill, hot sauce and Old Bay seasoning in a large bowl. Gently mix in crabmeat. Pack a 1/2-cup measuring cup with the crab cake mixture and unmold into your hand. Pack the mixture into a ball, then gently pat into a 3-inch cake about 1 inch thick. Repeat with the remaining crab mixture, forming 8 crab cakes total.
  2. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Gently dredge both sides of each crab cake in the breadcrumbs; transfer to a large plate. (Discard any remaining breadcrumbs.) Refrigerate.
  3. To prepare corn salad: Combine 2 1/2 cups corn, tomatoes, red onion, 1 tablespoon oil, vinegar, salt and pepper in a medium bowl.
  4. To cook crab cakes: Place a large baking sheet in the oven; preheat to 250 °F.
  5. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 crab cakes; cook until golden brown, 3 to 4 minutes per side. Transfer to the baking sheet. Reduce the heat under the pan to medium-low and add the remaining 1 tablespoon oil. Cook the remaining crab cakes until golden brown, 2 to 4 minutes per side. Serve with the salad and lemon wedges.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 4 hours.
  • How to Remove Corn Kernels Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition information

  • Serving size: 2 crab cakes & about 1 cup salad
  • Per serving: 437 calories; 17 g fat(3 g sat); 6 g fiber; 45 g carbohydrates; 32 g protein; 90 mcg folate; 182 mg cholesterol; 13 g sugars; 1 g added sugars; 1708 IU vitamin A; 44 mg vitamin C; 155 mg calcium; 7 mg iron; 1040 mg sodium; 664 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Iron (39% dv), Vitamin A (37% dv), Folate (23% dv), Potassium (20% dv), Magnesium (17% dv), Calcium (16% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Reviews 5

December 08, 2012
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By: EatingWell User
Maryland Corn & Crab cakes I've made many crab cakes.I used fresh corn.I even put the formed cakes in the fridge to firm up for an hour.They ended up like hash.They fell apart as soon as I flipped them.I won't be making this recipe again. Pros: Very tasty Cons: fell apart
November 15, 2012
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By: EatingWell User
Not Maryland Crab Cakes Made this recipe last night. I am a Marylander and have been making crab cakes all my life and last night everyone agreed that red pepper in a crab cake is terrible. Liked the corn but would 1/2 the amount. Broiling instead of frying was good. Salad was good but needed more salt.
July 17, 2012
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By: EatingWell User
Mouth watering! I have made crab cakes about 10 times...each with a different recipe. The corn and crab cakes is by far the best recipe ever!!! There is something about the corn that just brings out the flavors. My 7 year old ate two of them and asked if there was one for lunch the next day. I also made a mustard sauce to spread on top and the was pretty tasty too!! Pros: easy and quick to make! Cons: nothing
July 05, 2012
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By: EatingWell User
Rave reviews from the family! I am a little bit more picky, and would really recommend scaling back a bit on the dill. The flavor was a little strong, IMO. $$$ but worth it!!
July 05, 2012
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By: EatingWell User
Great with lobster! I used leftover corn and substituted lobster for the crab in this recipe. Otherwise, follwed recipe. DELICIOUS! Served over braised greens from the garden. Great summer meal! Pros: Easy, great way to use leftover corn Cons: None

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