Corn and Seafood Cakes

Prep Time

30 minutes

  • 1 package (8 oz) Louis Kemp Crab Delights®, Flake or Chunk style, shredded
  • 1 cup fresh or frozen (thawed) corn kernels
  • ¼ cup green onion, finely chopped
  • ¼ cup mayonnaise
  • 2 large eggs, beaten
  • 1¼ cups panko breadcrumbs
  • Salt and pepper, to taste
  • 4 tablespoons vegetable oil

Stir together Crab Delights®, corn, green onion, mayonnaise, eggs, and ¾ cup breadcrumbs. Form mixture into 8 (tightly pressed) cakes. Season cakes with salt and pepper, to taste. Freeze cakes for 20 minutes.


In large skillet, mix 1 tablespoon vegetable oil with remaining breadcrumbs and toast over med-high heat until golden, stirring frequently. Set aside. Dredge the cakes in the toasted breadcrumbs. In large skillet, heat 3 Tbsp vegetable oil over med-high heat and pan fry cakes until browned on the bottom, 3-4 minutes. Turn and brown other side. Serve with your favorite sauce.

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Corn Seafood Cakes
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