Crab and fresh corn cakes with chilli mayonnaise

Name: Crab and fresh corn cakes with chilli mayonnaise
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 280g cooked crab meat (spanner or blue swimmer work equally well); 1 tbsp + ¼ cup extra virgin olive oil; 1 long red chilli, deseeded and finely diced; 4 spring onions, minced; 1 garlic clove, finely minced; 120g fresh corn kernels (about 1 corn cob); 8g chopped parsley; 2 tsp Dijon mustard; 1 tbsp fresh lemon juice; ⅛ tsp Worcestershire sauce; ⅛ tsp Tabasco; 1 egg, lightly beaten; 40g mayonnaise; 60g + ½ cup of finely ground dried breadcrumbs; salt and black pepper

Danielle Alvarez

February 21, 2025

Spanner or blue swimmer work equally well in these crab cakes. William Meppem

easyTime:< 30 minsServes:4

In the United States, where I grew up, crab cakes are ubiquitous on menus. You don’t see them as much in Australia, but with such exceptional crabs here, I often wonder why this dish hasn’t made the leap across the Pacific. I encourage you to give these cakes a try while corn is still sweet. Despite the long list of ingredients, they’re very simple to make and come together quickly.

Ingredients

280g cooked crab meat (spanner or blue swimmer work equally well)
1 tbsp + ¼ cup extra virgin olive oil
1 long red chilli, deseeded and finely diced
4 spring onions, minced
1 garlic clove, finely minced
120g fresh corn kernels (about 1 corn cob)
8g chopped parsley
2 tsp Dijon mustard
1 tbsp fresh lemon juice
⅛ tsp Worcestershire sauce
⅛ tsp Tabasco
1 egg, lightly beaten
40g mayonnaise
60g + ½ cup of finely ground dried breadcrumbs
salt and black pepper

FOR THE CHILLI MAYONNAISE

150g mayonnaise
1½ tbsp Sriracha
2 tsp fresh lemon juice

TO GARNISH

1 lemon, cut into wedges
simple green salad (optional)

Method

Step 1
If using tinned crab meat, squeeze it through a paper towel or tea-towel to remove any liquid and then weigh it. Set aside.
Step 2
Heat the tablespoon of olive oil in a small, non-stick skillet over medium heat. Add the diced chilli, minced spring onions and garlic with a pinch of salt and saute until tender (about 4 minutes). Add the corn kernels and cook for a further 3-4 minutes. Remove the pan from the heat and allow it to cool slightly.
Step 3
In a medium-sized bowl, combine the crab meat with the cooked corn and onion mixture. Add the chopped parsley, Dijon mustard, lemon juice, Worcestershire sauce, Tabasco, egg, mayonnaise and 60g of dried breadcrumbs. Add a good pinch of salt and black pepper and stir until evenly combined.
Step 4
Transfer the remaining ½ cup of breadcrumbs to a shallow dish and set aside.
Step 5
Divide the crab mix into 8 balls and press gently to form patties. Coat them in the breadcrumbs in the shallow dish and set aside.
Step 6
Heat a large saute pan over a medium-high heat and add the remaining ¼ cup of olive oil. Depending on the size of your pan, you may need to cook the crab cakes in two batches to ensure they fit without touching each other. Fry the crab cakes for 2-3 minutes on each side until golden-brown and hot throughout. Turn the heat down to medium if you feel they’re browning too quickly. Set them aside on a paper towel to drain and sprinkle them with a little more salt.
Step 7
To make the chilli mayonnaise, place all the ingredients in a small bowl and stir thoroughly to combine.
Step 8
Serve the crab cakes with the chilli mayonnaise, lemon wedges and a simple salad if desired.