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Crab and corn johnny cakes
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Crab & Corn Johnny Cakes

These Crab & Corn Johnny Cakes turn a classic Southern favorite into an elegant, party-ready appetizer that still feels approachable to make.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Appetizer
Cuisine: American
Servings: 15 Cakes
Calories: 160kcal
Author: Angela Morris

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

Calories: 160kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 277mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg