Golden Crab Cakes with Chesapeake-Style Sauce, Charred Corn Salad and Garlic Bread

If you’ve never made crab cakes at home, this recipe is a perfect place to start. These patties are simply coated in seasoned panko and pan-seared in butter until golden and crispy on the outside, while staying creamy, sweet and briny on the inside. Paired with a zesty lemon-paprika sauce, a charred corn salad and garlic bread, this meal is sure to impress.

The Chesapeake-style mayo adds a bright, smoky kick that complements the crab perfectly. The charred corn salad brings a fresh, sweet contrast and the garlic bread soaks up every last drop of sauce. It’s a complete, satisfying dinner that feels special but is surprisingly simple to pull together.

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Ingredients

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut corn kernels off the cob and discard the cob. Dice the tomato. Cut the ciabatta in half as if making a sandwich, then cut each half diagonally. Zest the lemon and cut it in half.
2. In a small bowl, combine the paprika, half the garlic powder and half the celery salt. Spread half of this spice mixture on a plate and mix in the panko, salt and pepper. To the remaining spice mixture in the bowl, stir in the sour cream, mayonnaise, lemon zest, 2 teaspoons water (4 teaspoons for 4 servings), a squeeze of lemon juice, salt and pepper to make the sauce.
3. Press the crab cakes into the panko mixture, coating all over. It’s okay if not all the panko sticks.
4. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large nonstick pan over medium-high heat. Add the corn and cook, stirring, until charred, 5-6 minutes. If the corn starts to pop, cover the pan. Turn off the heat and transfer the corn to a large bowl. Wipe out the pan. Meanwhile, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the remaining garlic powder.
5. Heat a thin layer of vegetable oil in the same pan over medium heat. Add the crab cakes and cook until golden brown and crispy, 4-5 minutes per side. For 4 servings, work in batches if needed. Lower the heat if the crab cakes brown too quickly.
6. Meanwhile, brush the garlic butter onto the ciabatta pieces and season with salt and pepper. Toast until golden brown. To the bowl with the corn, add the mixed greens, tomato, a drizzle of olive oil and lemon juice to taste. Season with salt and pepper and toss to combine. Divide the crab cakes, salad and garlic bread among plates. Drizzle the crab cakes with the prepared sauce.

Recipe Tips

FAQ

Can I use frozen crab cakes?

Yes, you can use frozen crab cakes. Thaw them in the refrigerator overnight before coating and cooking as directed.

What can I substitute for celery salt?

You can use a mix of salt and celery seed (about 1/2 teaspoon salt + 1/2 teaspoon celery seed) as a substitute.

How do I store leftovers?

Store leftover crab cakes and corn salad separately in airtight containers in the refrigerator for up to 2 days. Reheat crab cakes in a skillet to maintain crispiness.