Corn Crab Cakes

Blue crabs from the Chesapeake Bay are traditionally used in crab cakes. But because of their size—which makes them sweet, but scant—we sometimes save them for delicious bisques and sauces and instead use the Dungeness or Alaskan crab for cakes. Whichever you choose, lightness, plenty of crab, and a bit of a bite are the secrets of crab cakes.


  • 1 pound fresh or frozen lump crabmeat, cartilage removed
  • 1 cup cooked corn
  • ½ cup finely diced onion
  • ½ cup finely diced green bell pepper
  • ½ cup finely diced celery
  • 1 cup mayonnaise
  • ½ teaspoon dry mustard
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1 egg, lightly beaten
  • cups saltine cracker crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Tartar Sauce


  1. Combine the crabmeat, corn, onion, bell pepper, and celery in a mixing bowl, and toss well.
  2. In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crab-meat mixture, and add salt and pepper. Then, using a rubber spatula, gently fold in the egg and ¼ cup of the cracker crumbs.
  3. Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes, but no longer than a few hours.
  4. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary. Serve immediately, with Tartar Sauce on the side.