Corn and Crab Cakes Recipe (2024)

Been making crab/corn cakes for over 40 years and there's a lot missing and wrong here. Firstly, use peanut oil as it won't burn or smoke like olive oil will. Secondly, dry fry the kernels first to get out the water and not have soggy cakes. Put some pizzazz in those cakes...salt, minced jalapeno and ground cumin. A tablespoon of baking soda and two egg yolks rather than a whole egg. Lastly, refrigerate the formed cakes 30 minutes before frying at very high heat.

This was part of a series of recipes by Mark Bittman, many of which used those ingredients missing from this recipe. We've fixed this one (you don't need any of those three things), and thanks for bringing it to our attention.

Decided to try broiling the crab cakes, and it worked. Sprayed olive oil lightly on the cakes and put them on a rimmed cookie sheet. Broiled about 5 mins on high. No oil, no splatters, no mess. And just as delicious.

Much too much corn. They might be called corn cakes rather than crabcakes.

Used a pound of crab and there was still way too much corn - cut the corn in half. Add some old bay, garlic powder, and salt.

Made this for dinner tonight, great easy dish. We added some zip with chili powder and Worcestershire, and some finely diced onions (I'm a bit of a freak for onions). Used a mixture of panko and bread crumbs, and dry fried the corn (frozen from a superb variety bought this summer at a L.I. family farm stand) as suggested by Mr. Spray. Served along side a home made potato salad and mixed greens. Fresh and delicious, highly recommend this dish.

Dry the corn before adding so cakes are not soggy. Refrigerate the formed cakes 30 minutes before frying at medium- high heat.

To be completely transparent, this recipe was awful. The Mayo/Crab ratio is way off. They tasted like creamy fish patties. Additionally, making four cakes with this recipe was not a good recommendation (I cooked them for six minutes a side). If following these directions, make at least eight cakes…would love to hear if others agree.

The olive oil will surely burn if you turn on the heat to medium high prior to mixing the ingredients and forming and dredging the cakes. Wait until you are nearly ready to cook the cakes before turning on the fire.

I use this as a general guide. Less of everything besides crab.

Like others I had to hack this recipe a bit. -double the crab (I used 1lb lump Dungeness)-2 eggs, not 1-add seasonings (I used tarragon and paprika)-used Panko breadcrumbs, about 1/3 cup-used canola instead of olive oilI first dry-fried the corn to remove extra liquid, then cooled.When mixing the ingredients together I added about 1tbsp of flour to the mix, it helped a lot with binding.It made about 8 patties, roughly 3” wide and 3/4” thick.I served with a quick lemon aioli- delicious.

Doubled the crab and eggs, dry-fried the corn first, added tarragon and paprika, added 1tbsp flour to the mix to help bind. Chilled patties 30 mins in fridge before cooking.Cooked in canola instead of olive oil. Served with a light lemon aioli (lemon juice, mayo, garlic, dijon).The recipe definitely needs tweaking, but my version was delicious! Made about seven 3” patties.

Made this for second time last night. I agree with others. This time I used half the corn and dried it out first in a skillet. I put cakes in freezer for about 15 minutes. Along with frying the cakes I put rest of canned corn in skillet with medium spicy corn relish. Eating it all together with a great salad was delicious. Idea of corn in crab cake is good: just needs to be tweaked.

Aside from the fantastic recipes the dialogue and experienced comments make every stop on this site invaluable. Thanks for sharing and thanks for my continual education in food.

My idea of a simple recipe. Thank you!

Why did I skip reading the comments before making this disappointing recipe? Corn kernels popping and flying out of the skillet like hot pebbles? Frying was another mistake. After the first batch (which resembled crab hash in a skillet), I added another egg, more crumbs and seasoning and scooped the mixture onto parchment- lined cookie sheets. Put them under the broiler and put my spatula out of its misery. Too much corn, not enough seasoning.

I hate Mayo so I substituted creamy Gouda spread. Turned out great!

So, really had to do some tweaking here. As specified, it didn't hold together to even form a patty. I added another egg, plus nearly an additional cup of breadcrumbs (panko). I used safflower oil, but next time will air fry. And added 2+ Tbps Old Bay Seasoning. I'm certain that COMPLETELY changed, and improved, the cakes. Overall, I'll make it again, but with the changes.

To be completely transparent, this recipe was awful. The Mayo/Crab ratio is way off. They tasted like creamy fish patties. Additionally, making four cakes with this recipe was not a good recommendation (I cooked them for six minutes a side). If following these directions, make at least eight cakes…would love to hear if others agree.

The original article ends with “don’t forget the salt and pepper”. Why does the recipe as presented here not do the same? Also the article suggests the possibility of adding rosemary, tarragon etc.. also missing from here

Too much corn, would reduce by half. Easy and very yummy!

This was a debacle! The corn exploded in the oil, making explosions that sounded like fireworks scaring the dog and having us hope we wouldn’t need a new kitchen. With some added seasoning in the batter, the end product tasted good but really unpleasant to make and clean up after.

I made these into small cakes for appetizers; golf ball sized before flattening. used peanut oil but they browned with 2-3 minutes each side. Used a little less corn, after dry sauté to limit moisture. added chopped pickled jalapeños. Watch out for popping corn! Very good!

Used a pound of crab and there was still way too much corn - cut the corn in half. Add some old bay, garlic powder, and salt.