Corn and Crab Cakes

Corn and Crab Cakes

26 Reviews 2 Pics
  • Prep

    7 m
  • Cook

    8 m
  • Ready In

    15 m
Recipe by  Mealtime.org

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
Kumi
21

Kumi

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

pj
19

pj

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 very very good.

hellochello
13

hellochello

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 seasoning, paprika, dry mustard, and celery salt. They came out extremely delicious!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 42 g
  • 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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