Sweet Corn Crab Cakes Recipes

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CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

CRAB & SWEET CORN CAKES



Crab & Sweet Corn Cakes image

Provided by Pete Evans

Categories     Shellfish     Vegetable     Appetizer     Side     Backyard BBQ     Seafood     Crab     Corn     Summer     Grill     Grill/Barbecue     Party     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges, to serve

Steps:

  • Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
  • Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
  • Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

CORN AND CRAB CAKES



Corn and Crab Cakes image

Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor.

Provided by cannedfood

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 (6 ounce) cans crabmeat, drained
1 (8 1/4 ounce) can cream-style corn
2 medium scallions, trimmed and finely chopped (green onions)
1/2 teaspoon hot pepper sauce, such as Tabasco
1 1/2 cups seasoned bread crumbs, divided
3 tablespoons canola oil or 3 tablespoons vegetable oil

Steps:

  • Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
  • Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
  • Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
  • Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV.
  • *Daily Value.

Nutrition Facts : Calories 381.2, Fat 13.7, SaturatedFat 1.5, Cholesterol 36.1, Sodium 1685.7, Carbohydrate 42, Fiber 3.1, Sugar 4.7, Protein 23.1

SWEET CORN CRAB CAKES



Sweet Corn Crab Cakes image

These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!

Provided by 2koolkidz

Categories     Crab

Time 1h10m

Yield 10-12 cakes

Number Of Ingredients 15

1 lb lump crabmeat
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, of choice
1/2 cup frozen corn kernels
1/2 teaspoon pepper
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 lemon, juice of
1 tablespoon parsley
1/2 teaspoon garlic powder

Steps:

  • Cakes:.
  • Add all ingredients together in a medium bowl until well combined.
  • Refridgerate for 1 hour so the mixture will hold "cake" shape.
  • Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
  • Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
  • Remoulade:.
  • Mix all ingredients together in a small bowl and plate with crab cakes.

Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1

CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE



Crab & corn cakes with chilli dipping sauce image

Throw out the takeaway menu and make these easy snacks at home

Provided by Sarah Cook

Categories     Dinner, Snack, Starter

Time 25m

Yield Makes 10

Number Of Ingredients 11

1 egg
4 tbsp plain flour
1 small garlic clove , crushed
1 tbsp chopped coriander stalks (use the leaves for the main course)
340g can sweetcorn , well drained (I use Green Giant Original)
170g can white crabmeat , well drained and flaked
2 spring onions , finely sliced
sunflower or vegetable oil , for frying
4 tbsp sweet chilli sauce
juice ½ lime
½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

Steps:

  • Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
  • Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.

Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO



Jumbo Lump Crabcakes with Sweet Corn and Jalapeño image

Provided by Ti Martin

Categories     Mustard     Onion     Appetizer     Fry     Mardi Gras     Mayonnaise     Crab     Corn     Bell Pepper     Fall     Jalapeño     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (entrée) or 8 (appetizer) servings

Number Of Ingredients 21

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper to taste
1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste
2 tablespoons butter
Corn accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme
For serving:
1 green onion, finely sliced
Fresh thyme springs (optional garnish)

Steps:

  • Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
  • Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
  • Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
  • To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
  • Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

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