Mini Crab Cakes with Corn Relish
The crisp exterior and tender crab interior, paired with the bright corn relish, create a delicious appetizer.
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
Calories: 158kcalCarbohydrates: 5gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 33mgSodium: 413mgPotassium: 139mgFiber: 1gSugar: 1gVitamin A: 267IUVitamin C: 11mgCalcium: 31mgIron: 1mg
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