Corn Crab Cakes

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Spicy Green Mayonnaise

Corn Crab Cakes

  • 1 1/2 cups fresh corn kernels
  • 12 ounces lump crabmeat, flaked
  • 1 large egg
  • 1/4 cup minced onion
  • 1/4 cup minced celery
  • 1/4 cup fine saltine cracker crumbs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 tablespoon butter or margarine
  • 1 tablespoon olive oil
  • Salad greens (optional)


For Spicy Green Mayonnaise, combine mayonnaise, parsley and TABASCO® Sauce in a small bowl and mix well. Cover and refrigerate until ready to serve crab cakes.

To make crab cakes, place corn in a 2-quart saucepan and add enough water to cover it; bring to a boil. Reduce heat to low, cover, and simmer 5 minutes or until corn is tender. Drain.

Combine crabmeat, egg, onion, celery, cracker crumbs, mustard, TABASCO® Sauce, salt, and cooked corn in large bowl and mix well. Shape mixture into six 3-inch patties, about 1/2-inch thick. Carefully coat patties with cornmeal on all sides.

Heat butter and oil in a 12-inch skillet over medium-high heat. Add crab cakes and cook until golden on both sides, about 6 minutes. Serve with Spicy Green Mayonnaise and salad greens, if desired.

Makes 6 servings.

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