Crab Cakes with Corn Puree brings together two textures that really complement each other. The crab mixture holds together nicely with just enough breadcrumbs and mayo to bind everything without weighing it down. I like how the corn puree stays light and slightly sweet, which balances the savory flavors in the crab. The recipe uses simple pantry ingredients and a few fresh vegetables that add crunch and color.
You do not need any fancy equipment, just a good pan and a blender. The whole process takes about thirty minutes from start to finish, which makes it manageable even on a weeknight when you want something a bit special.
About the Recipe
This recipe gives you a restaurant style dish without too much fuss. The crab cakes have plenty of flavor from the mustard seeds, Worcestershire sauce, and a touch of hot chili sauce for warmth. The corn puree cooks down quickly and becomes silky when blended with a little butter. You can adjust the seasoning in both parts to suit your taste.
The combination feels fresh and satisfying, especially because the corn adds a natural sweetness that does not overpower the delicate crab. It works as a main course or as an appetizer if you shape the patties a bit smaller.
Why you will love this recipe
The contrast between the crispy exterior and tender crab filling makes each bite interesting. The corn puree adds moisture and a subtle sweetness that complements the savory notes without feeling heavy. You get to control the spice level easily by adjusting the hot chili sauce. The recipe also uses ingredients you can find in most grocery stores, and crab meat is available canned if fresh is not an option.
I always keep a few tins in my pantry for when I want something quick but impressive. The corn puree reheats well, so you can prepare it in advance and focus on frying the cakes just before serving. This flexibility makes it easier to manage when you are cooking for guests or fitting dinner into a busy schedule.
Crab Cakes with Corn Puree
Cooking Tips
Make sure you drain the crab meat well before mixing it with the other ingredients. Excess moisture can make the patties fall apart during frying. When shaping the cakes, press them firmly so they hold together but do not overwork the mixture. Use a non stick pan with enough oil to coat the bottom evenly, which helps the crust turn golden without sticking.
If the patties feel too soft, chill them in the fridge for ten minutes before frying. That extra step firms them up and makes handling easier.
Serving and Storing Suggestions
This recipe makes about four crab cakes, enough for two servings as a main dish or four as a starter. Total prep and cooking time is around thirty minutes. Serve the cakes warm with the corn puree spooned over the top or on the side. A simple green salad with a light vinaigrette works nicely alongside.
Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat them in a hot oven for about five minutes to restore some crispness. The corn puree keeps well in the fridge for three days and reheats gently on the stovetop with a splash of water.
Similar Recipes
- Salmon Patties with Dill Sauce
- Shrimp Fritters with Avocado Cream
- Fish Cakes with Tartar Sauce
- Tuna Cakes with Lemon Aioli
Nutrient Benefits
Crab meat provides lean protein and important minerals like zinc and selenium, which support immune health. Corn offers fiber and B vitamins that help with energy production. The vegetables in the cakes add vitamins A and C, which contribute to healthy skin and immunity. Using a moderate amount of oil for pan frying keeps the dish lighter than deep fried versions. The puree gets its creamy texture from just a small amount of butter, so it stays relatively light while still feeling rich and satisfying.
Crab Cakes with Corn Puree
Ingredients
- 125 gms Crab Meat
- 2 Spring Onions (chopped)
- 1/2 tsp Parsley (chopped)
- 2 tsp Mayonnaise
- 1/2 tsp Mustard Seeds
- 1/2 tsp Worcestershire Sauce
- 1/4 tsp Hot Chilli Sauce
- 1 tsp Lemon Juice
- 1/4 cup Breadcrumbs (+ extra)
- 1/2 stalk Celery (diced)
- 1/2 Red Capsicum (diced)
- Oil as required
For the corn puree:
- Corn Kernels - 1/2 cup grilled or lightly roasted
- Butter - 1/2 tblsp
- Water - 1/4 cup
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Heat butter in a pan over medium flame.
- Add the corn kernels and water.
- Simmer for 10 minutes and puree the mixture until smooth in a blender.
- Sprinkle salt and pepper powder.
- Keep aside.
- Heat oil in a pan.
- Add the capsicum, onions and celery.
- Saute until soft.
- Add salt and pepper powder.
- Mix well and remove. Keep aside.
- Combine the crab meat, spring onions, parsley, mayonnaise, mustard seeds, worcestershire sauce, lemon juice and breadcrumbs.
- Add the capsicum, celery and onions.
- Mix well.
- Shape the mixture into round patties.
- Dredge the patties in breadcrumbs on both sides.
- Heat oil in a non-stick pan.
- Pan-fry the crab cakes until golden, for 2 minutes on each side.
- Remove and transfer to a plate.
- Spoon over the corn puree on top and serve.
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Frequently Asked Questions
Can I use imitation crab instead of real crab meat?
Yes, imitation crab works in this recipe. It has a milder flavor and a slightly different texture, but it still holds together well. Just make sure to drain any extra moisture before mixing it with the other ingredients.
How do I keep the crab cakes from falling apart while frying?
Firm shaping and chilling the patties for ten minutes before frying helps a lot. Also, make sure your pan is hot before adding the cakes, and resist the urge to flip them too early. Let them cook for two minutes on each side to develop a solid crust.
Can I bake the crab cakes instead of pan frying them?
Yes, you can bake them at 200 degrees Celsius for about twelve to fifteen minutes, flipping halfway through. Brush the tops lightly with oil to help them brown. They will not be quite as crispy as pan fried, but they still taste good.
What can I use if I do not have fresh corn kernels?
Frozen or canned corn works fine for the puree. If using canned, drain and rinse them first. Frozen corn does not need thawing, just add a minute or two to the simmering time.
How spicy are these crab cakes?
They have a mild heat from the quarter teaspoon of hot chili sauce. If you prefer more spice, double the amount or add a pinch of cayenne pepper. If you want them milder, leave out the chili sauce entirely.
