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Crab Cakes with Tomato Corn Salad and Creamy Mustard Sauce Recipe

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4.1 from 70 reviews

Delicious and crispy crab cakes served with a fresh and tangy tomato corn salad, topped with a creamy mustard sauce. This classic seafood appetizer is perfect for gatherings or a light meal, combining the rich flavors of lump crab meat with the bright and zesty salad and sauce for a balanced and satisfying dish.

Ingredients

Crab Cakes

  • 1 16-ounce lump crab meat, well drained (prefer Phillips brand)
  • 1 ¾ cups Panko bread crumbs, divided
  • ¼ cup mayonnaise (prefer Duke brand)
  • ¼ cup country dijon brown mustard (prefer Grey Poupon brand)
  • 1 large egg, beaten
  • 2 teaspoons Old Bay seasoning
  • ¼ cup parsley, finely chopped
  • Oil for frying such as canola or vegetable oil

Tomato Corn Salad

  • 1 14-ounce bag frozen sweet corn kernels
  • Enough water to cover corn
  • 3 tablespoons unsalted butter (optional) (prefer Plugra brand)
  • 1 pint cherry tomatoes, halved
  • 3 scallions (green onions), chopped
  • ½ red onion, diced
  • 1 tablespoon fresh parsley, finely chopped
  • ¼ cup red wine vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt (prefer Diamond brand)
  • ½ teaspoon pepper

Creamy Mustard Sauce

  • ¾ cup mayonnaise (prefer Duke brand)
  • 2 tablespoons country dijon brown mustard (prefer Grey Poupon brand)
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper

Instructions

  1. Mix the Crab Cake Base: In a mixing bowl, whisk together the mayonnaise, mustard, and beaten egg until well blended. Stir in Old Bay seasoning and chopped parsley, mixing thoroughly for an even flavor distribution.
  2. Add Crab Meat and Panko: Gently fold in the well-drained lump crab meat to avoid breaking it up. Sprinkle in 3/4 cup of Panko bread crumbs and fold gently to mix without overworking the batter. If the mixture feels too wet, gradually add more breadcrumbs but do not exceed 1 cup to maintain the right texture.
  3. Form Crab Cakes: Using a 1/4 cup measuring scoop, gently shape the crab mixture into patties without compacting them tightly. These should be medium-sized crab cakes, yielding 12 servings. For smaller poppers or larger cakes, adjust the scoop size accordingly.
  4. Coat Crab Cakes: Dredge each formed patty in the remaining Panko bread crumbs, ensuring an even coat. Place them on a plate and repeat until all cakes are coated. Chill the crab cakes in the refrigerator for 2 hours to help them set properly.
  5. Prepare Tomato Corn Salad Dressing: In a mixing bowl, whisk together red wine vinegar, sugar, kosher salt, and pepper until sugar and salt dissolve. Set this vinaigrette aside.
  6. Cook Corn: In a small saucepan, combine frozen sweet corn kernels, butter (optional), and enough water to cover. Bring to a boil, then reduce heat and cook until the corn is tender, about 5 minutes. Drain the corn and immediately place it in ice water to stop the cooking process. Drain again and add the corn to the vinaigrette bowl.
  7. Combine Salad Ingredients: Add halved cherry tomatoes, diced red onion, chopped scallions, and fresh parsley to the corn and vinaigrette mixture. Stir well and cover with plastic wrap. Refrigerate if preparing ahead of time.
  8. Make Creamy Mustard Sauce: In a small bowl, blend mayonnaise, Dijon mustard, honey, red wine vinegar, chopped parsley, Old Bay seasoning, chili powder, and black pepper until smooth. This sauce yields about one cup and adds a creamy tang to the crab cakes.
  9. Heat Oil for Frying: Remove crab cakes from the refrigerator about 20 minutes before frying to bring them closer to room temperature. Heat a large skillet over medium heat and add enough oil to cover about 1/4 inch deep.
  10. Fry Crab Cakes: When the oil is hot, carefully place a few crab cakes into the skillet without overcrowding. Fry each side for approximately 3-4 minutes or until golden brown and crispy. Remove and drain on a brown paper bag or paper towels. Keep cooked cakes warm in an oven set to 180°F, loosely covered with foil, if necessary.
  11. Assemble and Serve: On a bed of light lettuce, spoon the tomato corn salad. Arrange the warm crab cakes on top, drizzle with the creamy mustard sauce, and garnish with fresh parsley. Serve immediately and enjoy the perfect balance of flavors and textures.

Notes

  • Ensure crab meat is well-drained to avoid soggy crab cakes; add extra breadcrumbs if mixture feels too wet.
  • Chilling the crab cakes before frying helps them hold their shape during cooking.
  • Do not overcrowd the frying pan to ensure even cooking and crispy crust.
  • The tomato corn salad can be made a day ahead; refrigerate covered to allow flavors to blend.
  • Butter in the corn can be omitted for a dairy-free option.
  • Keep fried crab cakes warm in a low oven if cooking in batches.
  • Adjust the size of crab cakes depending on whether you want appetizer-sized poppers or main course portions.

Find it online: https://justsosavory.com/crab-cakes-with-tomato-corn-salad-and-creamy-mustard-sauce-recipe/