Crab & Corn Cakes
These quick and easy, scrumptious crab and corn cakes are excellent as an appetizer or snack.
1/2 pound lump crab meat
2 cups corn kernels
1/4 cup onion, finely diced
2 tbsp fresh parsley, chopped
1/4 cup mayonnaise
1 tbsp Dijon mustard
1/2 cup panko breadcrumbs
2 tbsp olive oil or as needed
Flour for dredging as needed
Beat the egg in a large bowl.
Add the corn, onion, parsley, mayonnaise, mustard and mix well.
Fold in the crab meat. Stir in the panko breadcrumbs.
Shape crab mixture into 8 patties.
Dredge each patties in flour.
Heat 1 tablespoon olive oil in a large pan.
Add 4 crab cakes to the pan and brown on both sides for 4-minutes on each side or until done.
Cook rest of the crab cakes in the remaining olive oil.
Serve with lemon wedges.