Summer Crab Cakes

Summer Crab Cakes - close up

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



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


  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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