Crab Cakes with Sweet Corn Relish



The bright and sweet corn relish goes well with these juicy crab cakes that are full of flavor. They are great for a light lunch or as an appetizer and are sure to impress!

Ingredients:
  • 1 lb lump crab meat
  • 1/4 cup mayonnaise
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 green onions, finely chopped
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste
  • 1 cup sweet corn kernels
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

In a large bowl, mix together crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, lemon juice, green onions, parsley, salt, and pepper

Form the mixture into crab cakes and place them on a baking sheet lined with parchment paper

Refrigerate for 30 minutes

Preheat the oven to 375F 190C

Bake the crab cakes for 12-15 minutes or until golden brown and cooked through

While the crab cakes are baking, prepare the sweet corn relish

In a separate bowl, combine sweet corn kernels, red bell pepper, red onion, cilantro, olive oil, apple cider vinegar, honey, salt, and pepper

Serve the crab cakes hot with a generous spoonful of sweet corn relish on top


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