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!

Course dinner

Cuisine seafood

Keyword crab cakes, fish dinner

Prep Time 45

Cook Time 20

Total Time 1 5

Servings crab cakes

Calories 136kcal

Author Bruce and Dina Miller

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.

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.

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.

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.

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!