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Corn and Crab Cakes with Red Pepper Mayo

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    15 minutes


You can use frozen corn instead of fresh. Thaw first, then coarsely chop before adding in step 1.
4 scallions, chopped
2 large eggs, beaten
1 cup crushed buttery crackers, such as Hannaford Golden Crackers
3 1/2 tsp. Worcestershire sauce
3 tsp. Old Bay Seasoning
1 1/2 tsp. hot sauce
1 lb. lump crabmeat, picked over for shells
1 cup fresh corn kernels, from 2 ears
3/4 cup mayonnaise
3/4 cup roasted red peppers, drained
1 tsp. brown sugar
1/4 cup vegetable oil
Corn and Crab Cakes with Red Pepper Mayo


1. In a large bowl, stir scallions, eggs, cracker crumbs, 1 1/2 teaspoons Worcestershire sauce, 2 teaspoons Old Bay, and the hot sauce until combined. Fold in crabmeat and corn.
2. Working with 1/3 cup at a time, firmly pack mixture into twelve 2 1/2"-wide patties, transferring crab cakes to a parchment-lined baking sheet as you go. Cover and refrigerate 15 minutes.
3. Meanwhile, puree mayonnaise, peppers, remaining 2 teaspoons Worcestershire sauce, 1 teaspoon Old Bay, and the brown sugar in a blender or food processor until smooth, about 1 minute. Transfer to a bowl and set aside for serving.
4. Heat oil in a large nonstick skillet over medium-high until shimmering. Working in batches, add crabcakes to pan and cook until golden brown and crispy, about 2 minutes per side, then transfer to a paper towel-lined plate. Serve with red pepper mayo.
Source: Hannaford fresh Magazine, July-August 2021


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 390 kcal (20%)
Calories from Fat 234 kcal (0%)
Total Fat 26 g (40%)
Saturated Fat 4 g (20%)
Cholesterol 95 mg (32%)
Sodium 870 mg (36%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 2 g (8%)
Protein 17 g (28%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a