Maryland Crab Cakes with Corn & Tomato Salad: America’s 10th Favorite Summer Dish!

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in price, while canned tuna is a more affordable protein alternative.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Old Bay seasoning

🥗Healthier: cajun seasoning

💰Cheaper: paprika + celery salt

Cajun seasoning offers a similar flavor profile at a lower cost.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Grape tomatoes are often less expensive and have a similar taste.

Mix crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley in a bowl until well combined.

Form the mixture into patties, about 2 inches in diameter.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the crab cakes to the skillet in batches, cooking until golden brown, about 4-5 minutes per side.

Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.

In a separate bowl, combine corn, cherry tomatoes, red onion, lime juice, olive oil, salt, and black pepper.

Toss the salad gently until all ingredients are well coated.

Serve the crab cakes warm with the corn and tomato salad on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens