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Crab Cakes with Sweet Corn Salsa

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These crab cakes with sweet corn salsa are the perfect summer appetizer or main course. Made with jumbo lump crab and topped with lots of summer vegetables.

These crab cakes with sweet corn salsa are the perfect summer appetizer or main course. Made with jumbo lump crab and topped with lots of summer vegetables.

Even though the weather is starting to cool off it’s still technically summer. Just don’t tell that to the 6 cans of pumpkin sitting in my pantry just begging to be used. Although I should admit that I really love fall. Hoodie and flip-flop weather is my favorite. Plus I get to eat pumpkin everything without people judging me.

Who else loves pumpkin everything?

These crab cakes with sweet corn salsa are the perfect summer appetizer or main course. Made with jumbo lump crab and topped with lots of summer vegetables.

Ok, ok, ok back to summer and these totally amazing (and crunchy!) crab cakes. I made these one day after I realized I spent $16 on one crab cake at dinner the night before. Seriously restaurant, $16? For one crab cake? While crab is not cheap I knew I could make crab cakes for WAY less than that.

For these beauties I opted to add a little red pepper, green onion, celery and jalapeño pepper. I really love the addition of the spicy pepper but it’s of course optional. The creamy crab relish is a tasty addition and is perfect when made with fresh summer sweet corn. Make sure to get the super sweet farm corn. That stuff will remind of you why farming is awesome and summer is the best.

Even though I really do secretly love fall better than summer. Don’t hate me.

These crab cakes with sweet corn salsa are the perfect summer appetizer or main course. Made with jumbo lump crab and topped with lots of summer vegetables.

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Crab Cakes with Sweet Corn Salsa

These crab cakes with sweet corn salsa are the perfect summer appetizer or main course. Made with jumbo lump crab and topped with lots of summer vegetables.

Yield: 8 small crab cakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

For crab cakes:

  • 1 pound jumbo lump crab, picked through
  • 1 egg, beaten
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup finely diced green onion
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced jalapeño pepper (optional)
  • 1/2 - 1 teaspoon hot sauce (depending on desired heat level)
  • 1/3 cup mayonnaise
  • 1-1/4 cup panko bread crumbs, divided
  • 1 stick (8 tablespoons) unsalted butter

For sweet corn relish:

  • 2 ears sweet corn, husked
  • 1 medium tomato, chopped
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons champagne vinegar
  • 3 tablespoons mayonnaise

Slightly adapted from Robert Irvine

Directions:

For crab cakes:
Drain crab and pick through to make sure there are no shells. Set aside.

In a large bowl add egg, Old Bay Seasoning, green onion, celery, red bell pepper, jalapeño pepper, hot sauce, mayonnaise and 1/4 cup panko bread crumbs. Give a gentle stir to combine. Fold in lump crab, careful to not break it up too much.

Divide into 8 small patties. Let sit in the refrigerator for at least 1 hour to help the patties set so they do not fall apart while cooking.

Once ready to cook the patties, add remaining panko crumbs to a shallow dish and carefully coat each crabcake with panko.

In a large pan add 4 tablespoons butter. Let the butter melt and once hot add 4 patties. Fry until crispy and golden brown on each side. Add to a paper towel lined plate once cooked.

Add 4 tablespoons butter (if needed) to frying pan and cook remaining 4 patties until crispy and golden brown.

Serve with corn relish.

For sweet corn relish:
On a grill or grill pan add sweet corn. Grill until the corn is slightly charred.

Cut the corn off the cob and add to a large bowl. Add in tomato, green onion, garlic, Old Bay seasoning, champagne vinegar and mayonnaise.

Mix together until combined and keep cool until ready to serve.

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Julie

Tuesday 3rd of September 2013

I just made these for my husband and me tonight! They were delicious! Winner, winner, crab cake dinner! Too bad Stephie wasn't home to help us eat them. More for me, I guess. :)

nutmegnanny

Monday 9th of September 2013

I'm so glad you liked them! I can never get enough of crab cakes. So delicious and crispy :)

Bree (Skinny Mommy)

Friday 30th of August 2013

These look awesome! My husband adores crab cakes so I will need to try these. YUM!

Reeni

Thursday 29th of August 2013

I'm waving my hand can you see? Fellow pumpkin/fall lover here. I could of written this post. heehee. I love me some crab cakes too! Delicious with that corn salsa sitting on top.

Erin @ Dinners, Dishes and Desserts

Wednesday 28th of August 2013

I can't wait for fall baking! But these crab cakes with that corn on top make summer ok to stick around for a little while longer :)

cassie

Wednesday 28th of August 2013

I have been craving crab cakes lately. I love the sound of this relish too. All around, loving this!

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