Crab Cakes

By Jonathan Reynolds

Updated May 5, 2024

Total Time
35 minutes, plus 1 hour refrigeration
Rating
4(70)
Comments
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Ingredients

Yield:Serves 12 as a first course or 6 as a main course

  • 1 pound crabmeat, preferably jumbo lump

  • 1 ½ cups sweet corn kernels, fresh or frozen and thawed

  • 1 red bell pepper, finely chopped

  • 1 jalapeño pepper, seeded and finely chopped

  • 1 bunch scallions, finely sliced

  • ½ cup dry bread crumbs

  • 1 tablespoon curry powder

  • 1 teaspoon salt

  • 5 large eggs

  • 1 cup panko (Japanese bread crumbs)

  • Canola or corn oil for frying

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 114 milligrams cholesterol; 266 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 2 grams fiber; 286 milligrams sodium; 11 grams protein; 2 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

  1. Step 1

    Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.

  2. Step 2

    Form the crab mixture into 12 cakes, each about ½ cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.

  3. Step 3

    Heat ½ inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.

Tip

  • Marquee dish: Duck confit, rice, butter.

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Ratings

4 out of 5
70 user ratings
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Comments

Sara Bonisteel

I omitted the corn kernels, and added 1 extra egg to the dredging process (my eggs were medium size). It took less time than listed for the frying. Keep an eye on the cakes so they do not burn. My total fry time was about 6 minutes. I would make this recipe again.

Daniel Pepper

We find these delicious. They are as much vegetable cakes as crab cakes, but that's ok. My only issue is that the mix is so wet that the cakes are difficult to handle. I found myself brushing the egg on to a handful of the mix, then sprinkling the panko crumbs on top. Flip it over onto the parchment paper, form it up a little, then brush with eggs and sprinkle with the panko. The uncovered hour in the fridge helps firm them up. We use a large griddle with butter and oil.

Ellen G

The crab is completely overwhelmed by the corn and red pepper. Can’t taste it at all. A waste of crab. That said, they were tasty which is why I gave it 2 stars instead of 1. So save your money and leave the crab out! Also some of us thought the amount of curry should be reduced a bit - but that probably depends on your curry - they are pretty variable.

Sara Bonisteel

I omitted the corn kernels, and added 1 extra egg to the dredging process (my eggs were medium size). It took less time than listed for the frying. Keep an eye on the cakes so they do not burn. My total fry time was about 6 minutes. I would make this recipe again.

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