If you’re looking for an appetizer that is really impressive and delicious, these Mini Crab Cakes with Corn Relish are an excellent choice. The recipe balances tender lump crab meat with savory seasonings and a touch of Parmesan, while a vibrant corn slaw adds a refreshing contrast that elevates every bite.

Perfectly sized for parties or casual gatherings, these crab cakes are crispy on the outside, moist on the inside, and bursting with flavor.

Helpful Tips

Handle the Crab Meat Gently – When mixing the crab with other ingredients, be careful not to overwork it. Overmixing can break down the delicate lumps and result in dense crab cakes instead of light, flaky ones.
Cook on Medium Heat – Cooking the crab cakes over medium heat ensures they brown evenly without burning on the outside while allowing the inside to cook through properly.
Use Fresh, Ripe Corn – The corn salsa is key to balancing the savory crab cakes with sweetness and acidity. Choose ripe cobs of corn that are fragrant and sweet for the best flavor and texture.

Mini Crab Cakes with Corn Relish

Crab Cakes with Corn Relish are one of those appetizers that feels restaurant worthy but are surprisingly simple to make at home.

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer

Cuisine American

Servings crab cakes

Calories 156 kcal

Ingredients

1 pound lump crab meat picked over for shells
½ cup panko breadcrumbs
1 large egg
1/2 cup mayonnaise divided
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley chopped
2 teaspoons Old Bay seasoning divided
2 tablespoons red bell pepper finely diced
2 tablespoons green onion finely diced
Salt and black pepper to taste
2 tablespoons olive oil for cooking

For the Corn Relish

1 cup fresh corn kernels about 2 ears
¼ cup red bell pepper diced
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro chopped

Instructions

In a large bowl, gently combine the crab meat, panko, egg, half the mayonnaise, Dijon, lemon juice, parsley, half the Old Bay, red bell pepper, and green onion. Season lightly with salt and pepper. Mix carefully so you don’t break up the crab too much.
Form the mixture into 16 small patties and place them on a plate. Refrigerate for at least 15 minutes to help them firm up.
While the crab cakes chill, make the corn relish. In a medium bowl, combine the corn, red bell pepper, olive oil, lime juice, and cilantro. Season with salt and pepper and stir well. Set aside.
In a small bowl, mix the remaining mayonnaise and the remaining Old Bay seasoning.
Heat olive oil in a large skillet over medium heat.
Cook the crab cakes for 3 minutes per side, or until golden brown and heated through. Avoid flipping more than once.
Serve the crab cakes on top of a bed of corn relish with Old Bay mayo on top.

Nutrition

Calories: 156kcalCarbohydrates: 5gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 33mgSodium: 415mgPotassium: 143mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 11mgCalcium: 31mgIron: 1mg

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