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Corn Seafood Cakes

Traditional crab cakes get a makeover with our Corn and Seafood Cakes. Serve over a bed of greens, on a bun, or with your favorite sauce.

  • 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
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Visit our imitation crab resource guide to learn about nutrition and health benefits, sustainable sourcing, and more!

  1. Stir together Crab Delights®, corn, green onion, mayonnaise, eggs, and ¾ cup breadcrumbs.

  2.  Form mixture into 8 (tightly pressed) cakes. Season cakes with salt and pepper, to taste.

  3. Freeze cakes for 20 minutes

  4. In large skillet, mix 1 tablespoon vegetable oil with remaining breadcrumbs and toast over med-high heat until golden, stirring frequently. Set aside.

  5. Dredge the cakes in the toasted breadcrumbs.

  6. 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.

  7. Serve with your favorite sauce.

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