Crab Cakes and Chesapeake-Style Mayo

Crab Cakes and Chesapeake-Style Mayo

with Garlic Toast and Charred Corn Salad

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If you’ve never cooked crab cakes at home before, you’re in for a treat. (And ours couldn’t be simpler to whip up.) All the prepared patties need is a coating of panko breadcrumbs and a quick sear in butter to bring out their brilliant flavor. They’re golden and crispy on the outside with a creamy, sweet, briny-tasting interior. If you still need more convincing, these crab cakes are drizzled with a lemony, paprika-and-garlic-spiked sauce and served alongside a charred corn salad and garlic bread. Sea you at dinner!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Corn on the Cob

1 unit

Roma Tomato

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 unit


1 teaspoon

Hot Smoked Paprika

1 teaspoon

Garlic Powder

1 teaspoon

Celery Salt

½ cup

Panko Breadcrumbs


2 tablespoon

Sour Cream


2 tablespoon



10 ounce

Crab Cakes

(ContainsWheat, Soy, Milk, Eggs, Shellfish, Fish)

2 ounce

Mixed Greens

Not included in your delivery

Vegetable Oil

2 teaspoon

Olive Oil

3 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4393 kJ
Calories1050 kcal
Fat73 g
Saturated Fat23 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber6 g
Protein28 g
Cholesterol200 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Slice corn kernels off cob; discard cob. Dice tomato. Halve ciabatta (as if you were making a sandwich), then halve each piece again on a diagonal. Zest and halve lemon.


In a small bowl, combine paprika, half the garlic powder, and half the celery salt. Spread half the spice mixture on a plate; mix in panko, salt, and pepper. To bowl with remaining spice mixture, stir in sour cream, mayonnaise, lemon zest, 2 tsp water (4 tsp for 4 servings), a squeeze of lemon juice, salt, and pepper.


Press crab cakes into panko mixture, making sure to coat all over. (It’s okay if not all the panko sticks!)


Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring, until charred, 5-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a large bowl. Wipe out pan. Meanwhile, place 2 TBSP butter (4 TBSP for 4) in a second small bowl; microwave until melted, 30 seconds. Stir in remaining garlic powder.


Heat a thin layer of oil in pan used for corn over medium heat. Add crab cakes and cook until golden brown and crispy, 4-5 minutes per side. (For 4 servings, you may need to work in batches.) TIP: Lower heat if crab cakes begin to brown too quickly.


Meanwhile, brush garlic butter onto ciabatta; season with salt and pepper, then toast until browned. To bowl with corn, add mixed greens, tomato, a large drizzle of olive oil, and lemon juice to taste. Season with salt and pepper; toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with sauce.