• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Perks of Being Us

  • Home
  • About Us
  • Recipes
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Dinners
    • Recipe Roundups
    • Side Dishes
    • Salads
    • Soups
  • Cocktails
    • Bourbon
    • Vodka
    • Gin
    • Tequila
    • Rum
  • Newsletter

December 1, 2024 crab cakes

Easy Louisana Lump Crab Cakes with Corn & Peppers

Cajun crab cakes are bursting with bold flavors, featuring Cajun spices, sweet corn, and jumbo lump crab meat. They bring the vibrant taste of New Orleans to tables everywhere. While everyone has their own spin on this classic dish, our version highlights the use of colorful red and orange peppers paired with fresh or frozen corn. A dash of Blackened Cajun Spice and chili lime seasoning adds an extra kick of zest! These  tasty treats are the perfect appetizer with a squeeze of lemon, and a dollop of chipotle sauce. You can also serve them as a main course for dinner over pasta or a salad. Not that you will have any leftover, but if you do, you can make crab cakes benedict the next morning!

Jump to Recipe

Originally published March 9 2022

Updated December 1 2024

crab cakes on a salad with chipolte mayo
crab cakes

Ingredient list

For the Veggie Mixture:

  • Olive oil: Helps sauté the vegetables, enhancing their flavor and adding moisture.
  • White or yellow onion: Adds sweetness and depth to the crab cakes.
  • Red pepper: Contributes vibrant color and mild sweetness.
  • Yellow or orange pepper: Provides additional color and a slightly fruity sweetness.
  • Garlic powder: Infuses subtle garlicky flavor without overpowering the crab.
  • Fresh or frozen corn: Adds texture and a natural sweetness that complements the crab.
  • Chili lime seasoning: Brings tangy heat and a hint of citrus, enhancing the Cajun flavor profile.
  • Cajun seasoning: Delivers bold, spicy, and earthy notes, anchoring the dish’s Cajun identity.
  • Smoked paprika: Adds a smoky depth that complements the crab’s natural sweetness.
  • White pepper: Provides a mild, earthy heat without the sharpness of black pepper.
  • Black pepper: Balances the seasoning with a touch of heat and complexity.

To Finish the Crab Cakes:

  • Fresh lump crab meat: The star ingredient, providing delicate, sweet, and succulent flavors.
  • Eggs: Acts as a binder, holding the crab cakes together.
  • Creole mustard or Dijon mustard: Adds tanginess and depth to the mixture.
  • Green onions: Offer a mild oniony flavor and a pop of freshness.
  • Parmesan cheese: Adds umami and a hint of saltiness.
  • Panko bread crumbs: Helps with structure and creates a light, crisp texture.
  • Salt: Enhances the overall flavor of the crab cakes.
  • Flour: Provides additional binding to help the cakes hold their shape during cooking.

For the Crab Cake Dredge:

  • Eggs: Aid in adhering the breading to the crab cakes.
  • Water: Helps thin the egg mixture for even coating.
  • Panko: Ensures a crisp, golden exterior when fried.
  • Parmesan cheese: Enhances the breading with savory flavor and slight crispness.
  • Chili lime seasoning: Adds zest and spice to the coating.
  • Cajun blackening seasoning: Amplifies the bold, smoky flavors in the breading.
  • Garlic: Infuses additional depth into the crispy coating.
  • Black pepper: Complements the breading with subtle heat and complexity.
 
Ingredients for crab cakes

Instructions

Sauté the veggies:

  • Heat 1 Tbl oil in large skillet over high heat. Add the chopped onions and peppers, and sauté for 2 minutes.
  • Add in the frozen corn, stir, cook for another minute.
  • Add in all the spices, stir and cook for 1-2 more minutes, until softened.
  • Set aside and allow to cool.

Prepare the crab cake mixture:

  • In a large bowl add fresh crab meat, breaking apart to one side, checking for shells
  • Crack egg into bowl opposite side of the crab, whisk.
  • Add in the mustard to the eggs and mix in.
  • Add the panko and parmesan. Add the cooled veggie mixture, and stir, just until mixed. Do not over mix.

Form crab cakes:

  • Place parchment paper on a cookie sheet and lightly dust with flour.
  • Using an ice cream scoop to keep a consistent size, scoop crab cake mixture onto floured parchment paper.  Dust with more flour and slightly press in, and shape mixture to form cakes to a 2 inch patties
  • Place the crab cakes in the freezer for at least 30 minutes. At this point, you may store them in a freezer bag in freezer for up to 1 month, if making in advance.

Prepare the dredging station:

  • Combine the panko, parmesan and spices in a shallow pan or plate. Whisk the egg with water. Set up dredging station.
  • Heat oven to 300 degrees. Place a grid in a cookie sheet and set aside to place crab cakes on.

Fry the crab cakes

  • Heat 3 tablespoons olive oil in large skillet over high heat. Dredge each crab cake in egg wash, then panko crumbs, and fry until brown, for about 2 minutes on each side. Working in batches, remove crab cakes onto grid over a cookie sheet.
  • Place crab cakes into oven to keep warm, if making several batches, or serve right away!
 

Ways to Serve Crab Cakes

  1. Classic Style with Tartar Sauce
    • Serve crab cakes with a dollop of creamy tartar sauce on the side for dipping. The tangy, slightly sweet sauce complements the rich, savory flavor of the crab.
  2. Zesty with Lemon Wedges
    • Add a fresh, citrusy twist by serving crab cakes with lemon wedges. A squeeze of lemon juice brightens the dish and balances the spices.
  3. Bold with Hot Sauce
    • Drizzle crab cakes with your favorite hot sauce or serve it on the side for those who enjoy a spicy kick. This pairs especially well with Cajun-style flavors.
  4. Southern Style with Remoulade Sauce
    • Top or serve crab cakes with creamy, tangy remoulade sauce. Its hints of mustard, herbs, and spices enhance the Cajun flair of the dish.
  5. Combination Platter
    • Arrange the crab cakes on a platter with small bowls of hot sauce, remoulade, tartar sauce, and lemon wedges, letting guests customize their bites.
  6. On a Salad
    • A great way to make a meal is to place crab cakes over a bed of mixed greens with a drizzle of remoulade or a squeeze of lemon, and serve tartar or hot sauce on the side for added options.
  7. On Pasta
    • Serve crab cakes atop a bed of creamy Cajun pasta or lemon garlic linguine. The pasta’s rich and zesty flavors pair beautifully with the seasoned crab cakes.
  8. In a Sandwich or Slider
    • Tuck a crab cake into a toasted bun with a smear of remoulade or tartar sauce, a dash of hot sauce, and a squeeze of lemon for a flavorful handheld meal.

Can I freeze un-cooked crabcakes to cook later?

YES! Prepping them in advance and popping them into the freezer till you are ready to fry up, makes for a no fuss, mid week meal! To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.
 

What to serve with Crab Cakes:

  1. Chipolte Mayo: A spicy creamy sauce made with mayo, and chipolte in adobo.
  2. Lemon Aioli: A tangy and creamy sauce made with mayo, garlic, lemon juice, and lemon zest. It complements the sweetness of crab cakes and adds a burst of flavor.
  3. Salad: A simple green salad with vinaigrette dressing can be a great side dish for crab cakes. You can also add some chopped vegetables like cucumber, tomato, and avocado to make it more substantial.
  4. Coleslaw: A creamy coleslaw made with cabbage, carrot, and mayo can provide a refreshing and crunchy contrast to the soft texture of the crab cakes.
  5. Corn on the cob: Grilled or boiled corn on the cob is a classic side dish that goes well with seafood. The sweetness of the corn can complement the sweetness of the crab.
  6. Roasted vegetables: Roasted vegetables like asparagus, Brussels sprouts, or zucchini can be a healthy and flavorful side dish that pairs well with crab cakes.
  7. Cajun Roasted Red Pepper Pasta: Penne Pasta with a sauce made with roasted red peppers, shallots, tomato paste and cream.

 

crab cakes on parchment with flour ready to be frozen
 

 

crabcakes on a salad with radishes and chiplte sauce
crab cakes

Easy Louisana Lump Crab Cakes with Corn & Peppers

These spicy crab cakes are full of flavor, made with lump crab meat, corn, peppers and onions!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 45 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Course: dinner
Cuisine: seafood
Keyword: crab cakes, fish dinner
Servings: 20 crab cakes
Calories: 136kcal
Author: Bruce and Dina Miller

Equipment

  • sheet pan
  • ice cream scoop
  • Large bowl
  • large frying pan

Ingredients

Ingredients for the veggie mixture for the crab cakes:

  • 2 tablespoons olive oil
  • 1/3 cup chopped white or yellow onion
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped yellow or orange pepper
  • 2/3 cup frozen or fresh corn (not canned)
  • 2 teaspoons garlic powder
  • 1 teaspoons chili lime seasoning
  • 1 teaspoons cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon white pepper
  • 5 grinds of black pepper

Ingredients to finish making the crab cakes:

  • 1 lb. lump crab meat picked over to remove any shells
  • 2 large eggs
  • 2 teaspoons whole grain or dijon mustard
  • 1/2 cup sliced green onions
  • 1/3 cup parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1 pinch salt
  • 2 tablespoons Flour

Ingredients for the crab cake dredge:

  • 2 eggs
  • 3 tablespoons water
  • 1 1/2 cup panko
  • 1/2 cup parmesan cheese
  • 1 tablespoon chili lime seasoning
  • 1 tablespoon cajun blackening seasoning
  • 1 teaspoon garlic
  • 8 grinds black pepper

To cook the crab cakes

  • 6 tblsp vegetable oil

Instructions

Sauté the veggies:

  • Heat 1 Tbl oil in large skillet over high heat. Add the chopped onions and sauté for 2 minutes.
    2 tablespoons olive oil, 1/3 cup chopped white or yellow onion
  • Add in the peppers and cook for another 2 minutes.
    1/4 cup chopped red pepper, 1/4 cup chopped yellow or orange pepper
  • Add in the frozen corn, stir, cook for another minute.
    2/3 cup frozen or fresh corn
  • Add in all the spices, stir and cook for 1-2 more minutes, until softened.
    2 teaspoons garlic powder, 1 teaspoons chili lime seasoning, 1 teaspoons cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon white pepper, 5 grinds of black pepper
  • Set aside and allow to cool.

Prepare the crab cake mixture:

  • In a large bowl add crab, breaking apart to one side, checking for shells
    1 lb. lump crab meat
  • Crack eggs into bowl opposite side of the crab, whisk.
    2 large eggs
  • Add in the mustard to the egg and mix in.
  • Add the panko, parmesan, pinch of salt, flour & green onions.
    2 teaspoons whole grain or dijon mustard, 1/2 cup sliced green onions, 1/3 cup parmesan cheese, 1/4 cup panko bread crumbs, 2 tablespoons Flour, 1 pinch salt
  • Add the cooled veggie mixture, and stir, just until mixed. Do not over mix.

Form crab cakes:

  • Place parchment paper on a cookie sheet and lightly dust with flour.
  • Using an ice cream scoop to keep a consistent size, scoop crab cake mixture onto floured parchment paper. Dust with more flour and slightly press in, and shape the cakes.
  • Place the crab cakes in the freezer for at least 20 minutes. At this point, you may store them in a freezer bag in freezer for up to 1 month, if making in advance.

Prepare the dredging station:

  • Whisk the egg with water. Set up dredging station.
    2 eggs, 3 tablespoons water
  • Combine the panko, parmesan and spices in a shallow pan or plate. Whisk the egg with water. Set up dredging station.
    1 1/2 cup panko, 1/2 cup parmesan cheese, 1 tablespoon chili lime seasoning, 1 tablespoon cajun blackening seasoning, 1 teaspoon garlic, 8 grinds black pepper
  • Heat oven to 300 degrees. Place a grid in a cookie sheet and set aside to place crab cakes on.

Fry the crab cakes

  • Heat 3 tablespoons vegatable oil in large skillet over high heat. Dredge each crab cake in egg wash, then panko crumbs, and fry until brown, for about 2 minutes on each side. Working in batches, adding addional oil as needed. Once brown remove crab cakes onto grid over a cookie sheet.
    6 tblsp vegetable oil
  • Place crab cakes into oven to keep warm, if making several batches, or serve right away!

Video

Nutrition

Serving: 3crab cakes | Calories: 136kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 472mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg
Tried this recipe?Let us know how it was!

100 Dinner for Two Recipes Perfect for Date Night

Try a few more of our seafood meals!

  • Shrimp and grits
  • Fish stick taquitos
  • Dover Sole with white wine sauce
  • Salmon with edameme succotash
shrimp and grits
Fish Stick Taquitos
Dover Sole with white wine sauce on a blue plate with purple cauliflower and asparagus and a lemon
seared salmon and edamame succotash

Categories: crab cakes Tags: crab cakes, seafood

Previous Post: « Easy Yeast Rolls for Beginners: Only 7 Ingredients
Next Post: Over 60 Christmas Cookie Recipes to Bake this Holiday Season! »

Reader Interactions

Comments

  1. Anna says

    December 26, 2024 at 6:32 am

    5 stars
    This recipe is absolutely fantastic! The combination of Cajun spices, sweet corn, and colorful peppers makes these crab cakes a true flavor explosion. I love how detailed the instructions are, making it easy to recreate the taste of New Orleans at home. The suggestions for serving options, like with chipotle mayo or over a salad, are super helpful too. These crab cakes are versatile and perfect for any occasion – appetizer, dinner, or even brunch the next day! Can’t wait to try them out!

    Reply
  2. Rick E says

    February 13, 2025 at 9:49 pm

    5 stars
    Best crab cakes we’ve had. Next time we make them it’ll be when we have friends over. It’s a winner for sure.

    Reply
    • Bruce and Dina MillerBruce and Dina Miller says

      February 15, 2025 at 8:46 am

      Rick,

      This truly made our day. We are so happy you enjoyed them!

      Have the best weekend!

      Dina and Bruce

      Reply
  3. Ned says

    March 4, 2025 at 9:15 pm

    5 stars
    What an awesome recipe! I love crab cakes and these did not disappoint! Thank you!

    Reply
    • Bruce and Dina MillerBruce and Dina Miller says

      March 4, 2025 at 9:49 pm

      Ned,

      These have been our favs for years, so glad you like them!

      Thank you,

      Dina and Bruce

      Reply

Trackbacks

  1. 65 Easy Lenten Recipes for Meatless Dinner Ideas - The Perks of Being Us says:
    March 7, 2025 at 2:16 pm

    […] As the Lenten season begins, many Roman Catholics are looking for Lent-approved vegetarian dinner recipes that are both delicious and satisfying. Whether you’re observing Ash Wednesday, Good Friday, or any of the days of Lent, having a variety of meatless meals to choose from makes it easy to feed the whole family without sacrificing flavor. From The Best Blackened Shrimp & Grits with Cheddar Cheese to Easy Louisana Lump Crab Cakes with Corn & Peppers […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Discover More

About the Blog

We want to share our love of cooking and cocktail creating with you. We hope to inspire.

Get in Touch

If you have any questions regarding our blog or just want to get in touch, we would be more than happy to hear from you! threalperksofbeingus@gmail.com

Footer

thePerksofBeingUs

ABOUT US

  1. Privacy Policy
  2. Cookie Policy
  3. Contact Us

recipes

  • Appetizers
  • Bread
  • Breakfast & Brunch
  • Desserts
  • Dinners
  • Recipe Roundups

cocktails

  • Bourbon
  • Vodka
  • Gin
  • Tequila
  • Rum

Copyright © 2025 · theperksofbeingus

Manage Cookie Consent

We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads.

Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required