These Mini Crab Cakes with Corn Relish bring together the rich, delicate flavor of lump crab meat and the bright, sweetness of fresh corn in a perfectly balanced appetizer. The combination of tender crab cakes with a vibrant corn relish creates a refreshing contrast that’s both elegant and approachable.
Easy to prepare and ideal for entertaining, this dish offers a delightful way to impress guests with bold flavors and satisfying textures—all in bite-sized form.
Helpful Tips
- Handle the Crab Meat Gently – When mixing the crab with other ingredients, be careful not to overwork it. Overmixing can break down the delicate lumps and result in dense crab cakes instead of light, flaky ones.
- Cook on Medium Heat – Cooking the crab cakes over medium heat ensures they brown evenly without burning on the outside while allowing the inside to cook through properly.
- Use Fresh, Ripe Mango -The mango salsa is key to balancing the savory crab cakes with sweetness and acidity. Choose ripe mangoes that are fragrant and slightly soft to the touch for the best flavor and texture.
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Mini Crab Cakes with Corn Relish
Ingredients
- 1 pound lump crab meat picked over for shells
- ½ cup panko breadcrumbs
- 1 large egg
- 1/2 cup mayonnaise divided
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- 2 teaspoons Old Bay seasoning divided
- 2 tablespoons red bell pepper finely diced
- 2 tablespoons green onion finely diced
- Salt and black pepper to taste
- 2 tablespoons olive oil for cooking
For the Corn Relish
- 1 cup fresh corn kernels about 2 ears
- ¼ cup red bell pepper diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- In a large bowl, gently combine the crab meat, panko, egg, half the mayonnaise, Dijon, lemon juice, parsley, half the Old Bay, red bell pepper, and green onion. Season lightly with salt and pepper. Mix carefully so you don’t break up the crab too much.
- Form the mixture into 16 small patties and place them on a plate. Refrigerate for at least 15 minutes to help them firm up.
- While the crab cakes chill, make the corn relish. In a medium bowl, combine the corn, red bell pepper, olive oil, lime juice, and cilantro. Season with salt and pepper and stir well. Set aside.
- In a small bowl, mix the remaining mayonnaise and the remaining Old Bay seasoning.
- Heat olive oil in a large skillet over medium heat.
- Cook the crab cakes for 3 minutes per side, or until golden brown and heated through. Avoid flipping more than once.
- Serve the crab cakes on top of a bed of corn relish with Old Bay mayo on top.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.