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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2012


Recipe Summary

1 hr


Crab Cakes
Corn Salad


Instructions Checklist
  • 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.

  • 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.

  • To prepare corn salad: Combine 2 1/2 cups corn, tomatoes, red onion, 1 tablespoon oil, vinegar, salt and pepper in a medium bowl.

  • To cook crab cakes: Place a large baking sheet in the oven; preheat to 250 degrees F.

  • 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 Facts

437 calories; protein 31.7g; carbohydrates 45.2g; dietary fiber 5.8g; sugars 13.3g; fat 16.8g; saturated fat 2.8g; cholesterol 181.9mg; vitamin a iu 1708.2IU; vitamin c 44.1mg; folate 89.6mcg; calcium 155mg; iron 7mg; magnesium 64.9mg; potassium 663.9mg; sodium 1040mg; thiamin 0.3mg; added sugar 1g.

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 4 stars
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!! Read More
Rating: 2 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
Mine completely fell apart too and i refrigerated them overnight. Maybe an extra egg? A shame because otherwise they were delicious. I made a great tartar sauce from joy of cooking and we gobbled up the hash. Read More
Rating: 4 stars
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. Read More