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David Turin's Crab & Roasted Corn Cakes
2 cups corn kernels (about 4 ears) (1st group)
3/4 Tbsp. Old Bay Seasoning (1st group)
4 Tbsp. butter, melted (1st group)
1/2 cup red onion, finely sliced (1st group)
1/2 cup stalks celery, minced (1st group)
1/2 cup green and white of leek, thinly sliced (1st group)
1 lb. Boss Handpicked Special Crab Meat (2nd group)
1/2 cup mayonnaise (2nd group)
2 Tbsp. chopped fresh parsley (2nd group)
2 eggs, mixed (2nd group)
1/4 tsp. cayenne pepper (2nd group)
1 1/2 cups bread crumbs (2nd group)
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David Turin's Crab & Roasted Corn Cakes

David Turin's Crab & Roasted Corn Cakes

David Turin's Crab & Roasted Corn Cakes
  • Servings:Makes 10
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Toss ingredients from first ingredients group in mixing bowl.
2. Spread on baking sheet and roast in a 375 degrees F oven for about 10 minutes, until corn, onions and celery are tender. Remove and allow to cool until mixture can be handled without burning your hands.
3. In a large mixing bowl combine remaining ingredients.
4. Form into cakes and roll in corn meal.
5. May be made several days ahead and frozen for future use.
To serve:
1. Saute in nonstick pan with a little butter or place on a baking sheet with a little melted butter and bake until a little brown.
2. Serve with cabbage slaw and Taste of Inspirations Remoulade Sauce. Makes 20 crab cakes (10 portions of 2 each).