Crab And Corn Cakes


yield: Serves 4 (makes 8 cakes), active time 15 minutes, total time 30 minutes

  • 8.5 ounces crab meat
  • 2 scallions, thinly sliced
  • 1/2 cup creamed corn
  • 1/2 cup corn kernels
  • 1 egg, beaten
  • 1 egg white, beaten
  • 1/4 cup breadcrumbs
  • Kosher salt and cracked black pepper
  • 1- 2 tablespoon butter for frying


  1. Combine crab, scallion, creamed corn, corn kernels, egg, and egg white and mix until thoroughly combined. Sprinkle with breadcrumbs and season with salt and pepper and mix well. Divide into 8 cakes, about 1/3 cup each.
  2. Melt 1 tablespoon of butter in a large non-stick skillet. When foam subsides add cakes, making sure not to crowd pan (you may want to work in batches, in which case, hold finished cakes in a low oven until ready to serve). Cook until brown, about 3 minutes per side. Serve green salad and cold beer.

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