Diner-Style Crab Cakes with Warm Sweet Corn Cream and Quick Celery Dill Slaw

Name: Diner-Style Crab Cakes with Warm Sweet Corn Cream and Quick Celery Dill Slaw
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 12 oz crab meat; 1 cup panko breadcrumbs; 1 large egg; 1/4 cup mayonnaise; 2 tsp Dijon mustard; 2 tsp Worcestershire sauce; 1/4 cup scallions; 2 tbsp fresh parsley; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 2 cups corn kernels; 2 tbsp butter; 1/3 cup shallot; 2 cloves garlic; 3/4 cup heavy cream; 1/2 cup chicken or vegetable broth; 2 cups green cabbage; 3/4 cup celery; 2 tbsp fresh dill; 2 tbsp lemon juice; 1 tbsp apple cider vinegar

An original American-inspired recipe: golden pan-seared crab cakes served over a silky sweet corn cream with a fresh celery, cabbage, and dill slaw. It brings together crisp texture, natural corn sweetness, and a classic coastal diner feel.

25 minPrep

25 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

340 g crab meat (escurrida and revisada for retirar conchas)
60 g panko breadcrumbs (divided)
1 unit egg (beaten)
60 ml mayonnaise (divided)
10 g Dijon mustard (divided)
10 ml Worcestershire sauce
30 g scallions (finely chopped)
8 g fresh parsley (chopped)
2 g smoked paprika (divided)
6 g salt (divided or to taste)
2 g black pepper (divided)
30 ml vegetable oil (for dorar)
300 g corn kernels (fresh or congelados)
28 g butter
40 g shallot (finely chopped)
6 g garlic (chopped)
180 ml heavy cream
120 ml chicken or vegetable broth
120 g green cabbage (finely grated)
80 g celery (en slices finas)
6 g fresh dill (chopped)
30 ml lemon juice (divided)
15 ml apple cider vinegar

Nutrition facts

per serving

520 kcal

Calories

25 g

Protein

25 g

Carbs

35 g

Fat

3 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsShellfishCeleryMustard

Instructions

1
Preheat the oven to 200 °F / 95 °C to keep the cooked crab cakes warm if needed.
2
In a large bowl, gently combine the crab meat, 30 g (1/2 cup) panko, the beaten egg, 30 ml (2 tbsp) mayonnaise, 5 g (1 tsp) Dijon mustard, Worcestershire sauce, scallions, parsley, 1 g (1/2 tsp) smoked paprika, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix carefully so the crab stays somewhat chunky.
3
Shape the mixture into 8 even, compact crab cakes. Place the remaining 30 g (1/2 cup) panko on a plate and lightly coat both sides of each cake with a thin layer.
4
For the quick slaw, combine the cabbage, celery, and dill in another bowl. Add 30 ml (2 tbsp) mayonnaise, 5 g (1 tsp) Dijon mustard, 15 ml (1 tbsp) lemon juice, the apple cider vinegar, 1 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Toss and set aside.
5
In a medium saucepan, melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
6
Add the corn kernels, remaining smoked paprika, 1 g (1/4 tsp) salt, and the remaining black pepper. Cook for 3 minutes, stirring.
7
Pour in the heavy cream and broth. Bring to a gentle simmer, reduce the heat, and cook for 5 minutes until the corn is tender. Blend about two-thirds of the mixture until thick and creamy, then return it to the pan. Stir in the remaining lemon juice and keep warm over low heat.
8
Heat the vegetable oil in a large skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side until deeply golden and heated through. If your skillet is crowded, transfer finished cakes to the oven at 200 °F / 95 °C while you finish the batch.
9
To serve, spoon the warm sweet corn cream onto plates, top with the crab cakes, and serve with the celery dill slaw on the side. Serve immediately.

Chef tips

Drain the crab meat well before mixing so the cakes hold together. If the mixture feels too wet, add 1 to 2 extra tablespoons of panko. Avoid very high heat so the outside browns without burning before the centers are hot.

Substitutions

You can use picked blue crab or other crab meat in place of the listed crab. Dill can be replaced with extra parsley. For a gluten-free version, use gluten-free panko and make sure the mustard and Worcestershire sauce are suitable.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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