Corn and Crab Cakes
Updated November 16, 2015
Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Olive oil
1 egg
2 cups corn
½ pound crab meat
¼ cup mayonnaise
1 tablespoon Dijon mustard
½ cup bread crumbs
Flour
GARNISH
Lemon wedges
Nutritional analysis per serving (2 to 4 servings)
25 grams carbs; 101 milligrams cholesterol; 307 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 2 grams fiber; 570 milligrams sodium; 16 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of olive oil in a pan over medium-high heat.
- Step 2
Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
- Step 3
Stir in enough bread crumbs to bind.
- Step 4
Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
- Step 5
Garnish with lemon wedges.
Private Notes
Comments
Been making crab/corn cakes for over 40 years and there's a lot missing and wrong here. Firstly, use peanut oil as it won't burn or smoke like olive oil will. Secondly, dry fry the kernels first to get out the water and not have soggy cakes. Put some pizzazz in those cakes...salt, minced jalapeno and ground cumin. A tablespoon of baking soda and two egg yolks rather than a whole egg. Lastly, refrigerate the formed cakes 30 minutes before frying at very high heat.
This was part of a series of recipes by Mark Bittman, many of which used those ingredients missing from this recipe. We've fixed this one (you don't need any of those three things), and thanks for bringing it to our attention.
Decided to try broiling the crab cakes, and it worked. Sprayed olive oil lightly on the cakes and put them on a rimmed cookie sheet. Broiled about 5 mins on high. No oil, no splatters, no mess. And just as delicious.
Tasted like corn and flour. Very difficult to form a patty. Too wet. I added twice as much bread crumbs. No seasoning, not even salt or pepper. The olive oil burned and smoked. No indication of how big or how flat to make the patties or how many patties it would make. Won’t make again.
Flavor was great! Despite reading through everyone else’s feedback these still fell apart for me.
I saw this recipe right before my husband was on his own making crab cakes for dinner. Peeping the comments made me think of a pouch of John Cope’s dried corn for baked corn in the cabinet. We added @ one scant half cup of the Cope’s to 1/2 pound of crab and they were delicious. Possibly my favorite crab cake ever. No olive oil was used thanks to the community notes!