Corn and Crab Cakes

Corn and Crab Cakes

26

"Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab of its shell.  In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh from the garden flavor."

Ingredients

15 m servings 300 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1243 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Mix crabmeat, corn, hot sauce, scallions and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
  2. Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
  3. Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
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Reviews

26
  1. 33 Ratings

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Most helpful

I was having a hard time getting them to stay together. I added an egg and that seemed to help tremendously!

Most helpful critical

I was very disappointed. I ended up adding A LOT of breadcrumbs and the patties still didn't hold together well. Plus they were not very flavorful. I may try again and add an egg, cracker crumbs...

I was having a hard time getting them to stay together. I added an egg and that seemed to help tremendously!

This one is sooo good! Was wondering what to do with the canned cream corn I bought by mistake! Voilla a great idea. I did refrigerate before cooking so it was easy to patty up. thanks and so ...

These are absolutely delicious! However, I omitted the Tabasco because I can't do hot. Also, instead of using seasoned breadcrumbs, I used plain and then seasoned the cakes myself with Italian s...

The final product was quite tasty (even if you don't like creamed corn). We made the initial mistake of messing with the proportions (more crab, less corn) and the cakes didn't hold together we...

Made these for my husband's birthday and they were easy and delicious! Very tasty! Some of the other reviewers complained that they had trouble getting the cakes to hold together, but I had no...

This recipe is excellent. My fiance, who is not a seafood fan, loves them. I am not a fan of mayo and I don't eat eggs. This recipe allows me to enjoy crab cakes without those ingredients that ...

I was very disappointed. I ended up adding A LOT of breadcrumbs and the patties still didn't hold together well. Plus they were not very flavorful. I may try again and add an egg, cracker crumbs...

Very tasty! I followed the recipe and this worked out wonderful. I did put it in the refrigerator for about 20-30 minutes so the mix could harden. When I was done, I had extra bread crumbs left ...

These were way good i didnt have cream corn though but i did have a can of corn and i added a cup of milk and it worked out well, the crust wasnt as hard as it would of been with cream corn but ...