Crispy Crab Cakes
Yields: 4 servings
  • 5 tablespoons canola oil, divided
  • ⅔ cup fresh corn kernels
  • ¼ cup finely diced red bell pepper
  • ½ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 tablespoon Creole mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 pound jumbo lump crabmeat, drained and picked free of shell
  • 1 cup panko (Japanese bread crumbs)
  • Dill-Cucumber Sauce (recipe follows)
  • Garnish: chopped fresh dill, chopped fresh chives
  1. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Add corn and bell pepper; cook until softened, about 3 minutes. Spoon corn mixture into a large bowl; let cool slightly. Add mayonnaise, green onion, mustard, salt, pepper, and egg; whisk until combined. Add crab and bread crumbs; gently toss until moistened. Refrigerate for 10 minutes. Shape mixture into ⅓-cup patties.
  2. Heat remaining 4 tablespoons oil in same skillet over medium heat. Cook cakes in batches until golden brown, about 3 minutes per side, turning carefully with a spatula. Let drain on a wire rack. Serve with Dill-Cucumber Sauce. Garnish with dill and chives, if desired.
Recipe by Louisiana Cookin at