Crab Cakes with Dijonnaise and Charred Corn Salad

These crab cakes have so much flavor. Adding them with a fresh corn salad brightens up this dish, making them perfect for a spring or summertime meal.

Yield: 4

Crab Cakes with Dijonnaise and Charred Corn Salad

Prep time: 1 H & 30 MCook time: 15 MinTotal time: 1 H & 45 M


Crab Cakes
  • 1 pound Lump Crab Meat (Jumbo or Regular Lump)
  • 1/4 cup Breadcrumbs
  • 1/4 cup Mayonnaise
  • 1/4 cup Scallions, chopped
  • 2 TB Parsley, chopped
  • 1 Egg
  • 1 tsp Old Bay Seasoning
  • 1 tsp Kosher Salt
  • 1 Lemon, juiced and zested
  • AP Flour (for dredging)
  • Avocado oil (for pan frying)
  • 1/4 cup Mayonnaise
  • 1 TB Dijon Mustard
  • 1 tsp Worcestershire
  • 1/2 tsp Parsley, chopped
  • Splash of Lemon Juice (about 1 lemon wedge)
  • Pinch of Kosher Salt and Black Pepper
Charred Corn Salad
  • 4 Corn Stalks
  • 1 Red Bell Pepper, chopped
  • 1 Avocado, diced
  • 1/4 Red Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Lime, zested and juiced
  • Kosher Salt to taste


Crab Cakes
  1. Combine breadcrumbs, mayonnaise, scallions, parsley, egg, Old Bay seasoning, kosher salt, and lemon juice and zest into a mixing bowl.
  2. Carefully fold in crab, making sure to keep some of the lumps together.
  3. Shape into cakes (I make 4 but you can make smaller ones too).
  4. Chill for 30 minutes in the fridge.
  5. Fill a container with some AP flour and lightly dredge each one with the flour while pressing together the cakes (you want them to hold together well before pan frying).
  6. Heat a non-stick pan with avocado oil to medium heat.
  7. Pan fry each side until golden brown and heated throughout (about 5 minutes per side).
  8. Serve with dijonnaise and corn salad.
  1. Combine all ingredients together.
Charred Corn Salad
  1. Remove husks from the corn and place directly on a gas stove and rotate until each side is charred. (If you don't have a gas stove you can grill them.)
  2. Cut the corn off the cob and combine with the remaining ingredients.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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