What is not to love about the most perfect crab cake? Big chunks of jumbo lump crab and claw meat combined with just a few simple ingredients. No fillers. I like using the combination of both jumbo lump and claw meat. The claw meat adds another depth of flavor.
Also, there is nothing better than the pairing of crab with corn. Check out my recipe for Crab and Corn Chowder and you will understand. I hope you enjoy this simple recipe for Crab Cakes with Corn Salsa. Add a side of my homemade remoulade sauce, and you will be the star of the dinner table!
Keep in mind that after you form the crab cakes, it is very important to place them in the fridge to firm up. For a quicker firm, you can place in the freezer. The use of no fillers will cause them to fall apart during frying if you miss this step. I typically do not add the egg. The egg will act as a binder, so if you feel you need the egg, add it.
Have questions about freezing crab or crab meat? Click here!
Drain the crab in a colander. Do not rinse. Try to get as much liquid out of the crab meat as you can.
In a large bowl, combine all of the ingredients for the crab cakes, excluding the crab. Add only one-half cup of the mayo at this time. Mix well. Gently fold in the crab meat. If the texture seems to dry, gently stir in a touch more mayo. This is where you would also add the beaten egg. Test by forming a cake and noting its texture. If it seems to not want to form easily, or you think it may fall apart, add the egg.
Line a baking sheet with parchment paper. Form crab cakes and place on pan. You should be able to get about six to eight crab cakes out of this recipe, depending on their size. Place the baking sheet in the fridge or freezer to allow the cakes to chill and firm up. Fifteen to twenty minutes in the fridge, or eight to ten minutes in the freezer is adequate. It is very important to allow these to set up before frying.
Line a non-stick pan with butter or canola oil. Heat to medium-high. I suggest frying the crab cakes in batches (do not do what I did in the pic below (haha). Crowding the pan can cause the crab cakes to break apart. Allow each side to brown. As hard as it may be, try to only flip once. These are very delicate, so the less you touch them as they are frying, the better.
Remove crab cakes from pan onto paper towels to drain any excess grease. Salt immediately.
With the corn still on its cob, wrap with damp paper towels and microwave for a minute and a half. Remove from microwave and cut corn off of cob. Place corn in bowl and allow to cool. Add the remaining ingredients. Keep in mind that you want to try and dice the ingredients as uniformly as you can. Season with kosher salt and black pepper. Taste. You may want to add a touch more lime juice, olive oil and/or salt.
Reserve. Corn salsa is best served at room temperature and will last up to three to four days in the fridge.
For the remoulade sauce, combine all ingredients in a bowl. Whisk until combined. Chill in fridge as you are frying the crab cakes. If you do not want the added work of preparing your own sauce, there are also several really good jarred remoulade sauces available at your local grocery store.
TO SERVE THE CRAB CAKES WITH CORN SALSA
Place crab cakes on plate and top with a generous serving of the fresh corn salsa. Serve with a side of the home remoulade sauce and fresh lemon wedges. ENJOY!
Want to enjoy these as an appetizer, or serve at a party? Make them mini-sized!
Guess what else you can do with this crab meat mixture? Stuff it in your favorite fish! Check out my recipe for my Crab Stuffed Salmon.
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