These Crab & Corn Johnny Cakes turn a classic Southern favorite into an elegant, party-ready appetizer that still feels approachable to make. Sweet corn, crisp green onion, and tender lump crab meet in a bite-sized johnny cake that’s perfect for passing around at your next gathering, no fork required.
They’re a wonderful make-ahead option too, since the corn and crab mixture comes together quickly and can be prepped in advance. Each bite delivers that perfect balance of tender cake and creamy, flavorful topping, making them feel special without requiring a ton of effort. Whether you’re hosting a shower, a holiday gathering, or just want to elevate your appetizer spread, these are guaranteed to impress.
Helpful Tips
- Pat the corn dry: Removing excess moisture from the corn before mixing keeps the filling from becoming watery and helps it hold its shape on top of each cake.
- Stir the crab in gently: Stir gently to avoid breaking up the lump crab meat.
- Make the components ahead: Both the corn filling and the johnny cake batter can be made a few hours in advance and assembled just before serving, which makes party prep so much easier.
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Crab & Corn Johnny Cakes
Ingredients
For the corn filling:
- 1 cup canned or fresh corn drained and patted dry
- 1/4 cup mayonnaise
- 4 fresh basil leaves chopped
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup lump crab meat
For the johnny cakes:
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/3 cup mayonnaise or Greek yogurt
- 1/4 cup maple syrup
- 1/4 cup sliced green onions
Instructions
- In a large bowl, combine corn, mayonnaise, basil, lemon juice and salt. Stir well. Then add the crab and fold it in gently. Cover and refrigerate.
- In a mixing bowl, combine corn muffin mix, egg, and mayonnaise. Whisk until the batter is just combined. Don’t overmix.
- Preheat a well-greased griddle to 350°F(175°C). Scoop about a tablespoon of batter onto the hot griddle and spread it into a 1-inch circle. Cook about 3 minutes on each side until puffed and edges are golden brown.
- Place the Johnny cakes on a serving platter. Top with the corn filling. Drizzle with maple syrup and garnish with green onions. Serve immediately.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.