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.

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5 Reviews for Maryland Corn & Crab Cakes

12/08/2012

Anonymous

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

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11/15/2012

Anonymous

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.

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07/17/2012

Anonymous

Recommends this recipe

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!

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07/05/2012

Anonymous

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!!

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07/05/2012

Anonymous

Recommends this recipe

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

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