Crab and Corn Cakes
I live on the bay so I eat a lot of crab in the summer! There’s nothing like fresh crab meat, but it’s a lot of work to get the meat out. So for my crab and corn cakes I use canned lump crab instead. They’re perfect with sweet summer corn and a squeeze of fresh lemon juice. If you love crab cakes, you may also love these Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Cakes Benedict (also good as a breakfast!). If you have leftover fish, try these fish cakes made in the oven or air fryer.
The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absolutely getting the most out of my favorite summer vegetables while I can. These crab cakes which I adapted from this recipe were delightful with little sweet bits of corn in each bite. There is no need to cook the corn, it cooks as it bakes. Serve them with a salad and some fresh garden tomatoes and you have yourself a meal.
Cooks Note
The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don’t skip that step.
More Crab Recipes
Waffled Crab Cakes Crab Cakes Benedict with Avocado Relish Spicy Crab Stuffed Avocado Summer Crab Salad with Tomatoes and Avocado Crab Guacamole
Photo credit: Jess Larson
