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+ servings
crab meat cakes

Crab Cakes with Sweet Corn

Crab cakes are seasonal, and usually eaten during warm weather months.
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetisers & Starters, Fish & Seafood
Cuisine American
Servings 4 people
Calories 118 kcal

EQUIPMENT (click pictures for details)

Chopping board
Small food processor braun
Air fryer



  • Remove the crusts from the fresh bread, cut in small pieces and soak in the milk.
    soaking bread
  • Remove all shells and cartilage from the crab. Dice half of the crab meat and keep aside.
    all chopped and diced ingredients
  • Place the other half of the crab meat into the food processor with the soaked toast bread and whole egg and blend to a smooth paste.
    crab mixture with other ingredients to bind and make crab meat cake

Prepare the crab cake mixture

  • In a mixing bowl, combine the crab paste with the diced crab meat, sweet corn, red chili, spring onions and season to taste with salt, pepper and Sriracha sauce.
    mixing all ingredients for crab meat cake
  • If the mixture is sticky and/or too wet, then add some panko breadcrumbs to absorb the moisture. Refrigerate for 30 minutes.
  • Divide the mixture into twelve portions, shape the crab patties and coat the patties with the panko.
    coating patties in panko

Cook the crab cakes

  • option 1: Bake the crab cakes in the air fryer oven at 220°C for 15 minutes.
    airfried crab cakes
  • Option 2: Shallow fry the crab cakes in a pan for 2-3 minutes until golden brown.
    shallow frying crab cakes


  • Panko can be replaced with oatmeal or crushed corn tortillas for a gluten free version.

Nutrition for 1 portion

Calories: 118kcalCarbohydrates: 13gProtein: 13gFat: 2gCholesterol: 25mgSodium: 553mgFiber: 1gSugar: 3gVitamin A: 120IUVitamin C: 6mgCalcium: 59mgIron: 1mg
Keyword crab, sweet corn
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