Crab Cakes with Corn Relish are one of those dinners that feel restaurant worthy but are surprisingly simple to make at home. The crab cakes are packed with sweet lump crab meat and just enough binder to hold them together, while the fresh corn relish adds brightness and crunch. It’s a great choice when you want something light but still satisfying.
You’ll love this recipe because it keeps the focus on the crab instead of loading it up with fillers. The corn relish comes together in minutes and balances the richness of the cakes perfectly. Serve them for a summer dinner, a small gathering, or anytime you want seafood without a lot of fuss.
Helpful Tips
- Chill before cooking. Letting the patties rest in the refrigerator helps them hold together in the pan.
- Use a light hand when mixing. Overmixing breaks up the crab and makes the cakes dense instead of tender.
- Don’t overcrowd the pan. Cook in batches if needed so they brown evenly and develop a crisp crust.
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Crab Cakes with Corn Relish
Ingredients
- 1 pound lump crab meat picked over for shells
- ½ cup panko breadcrumbs
- 1 large egg
- 1/2 cup mayonnaise divided
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- 2 teaspoons Old Bay seasoning divided
- 2 tablespoons red bell pepper finely diced
- 2 tablespoons green onion finely diced
- Salt and black pepper to taste
- 2 tablespoons olive oil for cooking
For the Corn Relish
- 1 cup fresh corn kernels about 2 ears
- ¼ cup diced red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- In a large bowl, gently combine the crab meat, panko, egg, half the mayonnaise, Dijon, lemon juice, parsley, half the Old Bay, red bell pepper, and green onion. Season lightly with salt and pepper. Mix carefully so you don’t break up the crab too much.
- Form the mixture into 8 patties and place them on a plate. Refrigerate for at least 15 minutes to help them firm up.
- While the crab cakes chill, make the corn relish. In a medium bowl, combine the corn, red bell pepper, olive oil, lime juice, and cilantro. Season with salt and pepper and stir well. Set aside.
- In a small bowl, mix the remaining mayonnaise and the remaining Old Bay seasoning.
- Heat olive oil in a large skillet over medium heat.
- Cook the crab cakes for 3 minutes per side, or until golden brown and heated through. Avoid flipping more than once.
- Serve the crab cakes on top of a bed of corn relish with Old Bay mayo on top.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.