Summer Crab Cakes - close up

Summer Crab Cakes

Summer Crab Cakes - angle view

When I have corn on the cob in summer, I always cook extra so I can remove the corn niblets from the leftover ears and make these scrumptious Summer Crab Cakes. The corn and the addition of diced red pepper keep this classic recipe fresh and seasonal.

Enjoy them with a squeeze of fresh lemon or your favourite aioli or mayonnaise. I used an Alberta local mayo called Chimmi’s. It’s made in Okotoks, Alberta and it’s got just the right amount of zip. (Not sponsored, I just like it).

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Summer Crab Cakes

Summer Crab Cakes - close up

Corn niblets and diced red pepper give this classic a summer fresh taste.

  • Author: Karen Anderson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 crab cakes 1x
  • Category: Appetizers/Snacks
  • Method: Frying
  • Cuisine: Canadian
Scale

Ingredients

2 teaspoons butter

2 cloves garlic, minced

¼ cup red onions, diced

2 green onions, finely sliced

½ cup corn niblets

½ cup red pepper, diced

¼ cup parsley, chopped

1 lb crab meat, juices squeezed out

2 teaspoons Old Bay Seasoning

¼ teaspoon cayenne pepper

½ cup bread crumbs

2 eggs

Salt and pepper to taste

1 cup flour

2 eggs, beaten

2 cups Panko bread crumbs

Mixture of half butter and olive oil for frying

Instructions

  1. Melt the butter in a skillet over medium heat and add the garlic and cook until fragrant – about 30 seconds – followed by the red and green onions, corn niblets and red pepper. Cook just until the vegetables soften. Transfer to a bowl and let cool.
  2. Add the parsley, crab meat, bread crumbs, Old Bay Seasoning, cayenne pepper, bread crumbs, eggs and salt and pepper and mix thoroughly with your hands then form into 12 even patties.
  3. Place the flour on a plate, the eggs in a bowl and the Panko on another plate – all in a row – and dip the patties one at a time first in the flour, then the eggs and finally the breadcrumbs. 
  4. Chill the patties for at least an hour in the fridge before frying.
  5. Fry the patties in a cast iron or other heavy-bottomed skillet over medium – turning only once – four to five minutes per side.
  6. Enjoy with a roasted red pepper or garlic mayonnaise or aioli and some freshly squeezed lemon.

Keywords: crab cakes

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