Posted by: njbrown | June 20, 2011

Best of the Best Crab Cakes with Roasted Corn Salad

Best of the Best Crab Cakes with Roasted Corn Salad

I love seafood, and especially crab cakes.  When I lived in Maryland, good crab cakes were not hard to find, but in other areas, I’ve had really disappointing crab cakes – too dry, lacking in flavor, etc.  This week, I began a search for a really, really good crab cake recipe, and I think came up with one that combines the best of the best.  Rather than a traditional sauce, I served them with a simple guacamole – just avocado, white onion and lime with salt and pepper.  One recipe for crab cakes showed them served with a corn salad, but the corn was raw.  I finally found a recipe for roasted corn salad and adapted it as below.  My husband and I really enjoyed the combination of the crab cakes, corn salad and guacamole for a summer meal.   I hope you will enjoy it, too.

Best of the Best Crab Cakes

Serves 4


  • 1 egg, beaten
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chives
  • 1/4 teaspoon Old Bay® Seasoning
  • 1/4 teaspoon hot red pepper sauce
  • Dash Worcestershire sauce
  • 1 pound lump or backfin crabmeat, drained and
    picked over for shells
  • 4 teaspoons milk
  • 10 saltine crackers, finely crushed
  • 6 tablespoons light tasting oil, for frying


  1. Mix egg, mayonnaise, chives, Old Bay and hot sauce in a small bowl
    until mayonnaise is completely incorporated, then set aside.
  2. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to
  3. Add crushed saltines and egg mixture and combine gently.
  4. Using a 1/3-cup measuring cup, scoop up a portion of crab mixture, forming it into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
  5. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sauté turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
    Serve immediately with lemon wedges.

Recipe adapted from Perfect Crab Cakes by USA Weekend food columnist Pam Anderson.

Roasted Corn Salad:

Serves 4 to 6


  • 4 ears of fresh sweet corn, husked
  • 1/2 cup red onion, diced into small pieces
  • 1/2 cup red pepper, diced into small pieces
  • 1 cup grape tomatoes, cut in bite-size pieces
  • 1 lime, juiced
  • 2 TB fresh cilantro, chopped
  • 1/2 tsp chili powder
  • 2 TB light flavored oil
  • salt and pepper, to taste


  1. Grill corn about 10 minutes until nicely charred on all sides.
  2. With a sharp knife, slice kernels off of each ear.
  3. Put in bowl, and add rest of ingredients.  Toss lightly.

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