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.
Maryland Corn & Crab Cakes
From EatingWell: 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.
5 Reviews for Maryland Corn & 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.
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!!
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!!
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!