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Corn CrabCakes

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Crab cakes are a favorite of mine. Whenever we go out to dinner, my eyes immediately search for the jumbo lumps of goodness. To be honest, I don’t really make crab cakes very often at home. I always see the fresh crab meat at the store/market and think 18 dollars is a lot for a small 8 ounce container of crab.  My rationale doesn’t make sense, because when you go to a restaurant, crab cakes are usually anywhere from 20 to 30 dollars. Well, I was feeling daring this past weekend at the store, and I made the plunge and bought fresh crab meat. I was really happy I did, because these corn crab cakes turned out great and from the 8 ounce container, I made 6 smallish cakes. Not bad for 18 bucks!

Do you love crab cakes? Do you make them at home? 

Read on for the recipe…

Corn Crab Cakes

Serving: 6 small cakes


  • 1  – 8 ounce can crab claw meat (shells removed)
  • 1/4 cup green pepper
  • 1/4 cup green onion, diced
  • 1/2 cup frozen corn
  • 2 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 3/4 tsp old bay seasoning
  • 1 cup bread crumbs
  • 1 egg, whisked lightly
  • 2 to 4 Tbsp olive oil


  1. Mix together all ingredients, except olive oil, in bowl.
  2. Create 6 medium-sized patties with hands – it will be wet
  3. Set in freezer for 20 minutes.
  4. Heat 2 Tbsp olive oil in sauté pan on medium heat.
  5. Place crab cakes gently into pan and allow to brown on either side, 7 minutes.
  6. ENJOY over bed of lettuce or on a bun!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

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