Go Back Email Link
+ servings
crab cakes with tomato & corn salsa

Crab Cakes with Tomato + Corn Salsa

We’re celebrating summer in Virginia with these delicious Chesapeake crab cakes loaded up with fresh summer sweet corn and tomato salsa, the perfect meal for a balmy summer day!
No ratings yet
Prep Time 30 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 350 kcal


For the Crab Cakes:

  • 1 lb lump crab meat flaked, picked, and drained
  • 1 tbsp lemon juice
  • 1/2 cup bread crumbs
  • 1 ea egg large
  • 1/4 cup mayonnaise
  • 2 ea green onions trimmed and sliced
  • 1 tbsp parsley fresh, chopped
  • 1 tbsp stone-ground mustard
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 6 cups mixed salad greens

For the Tomato + Corn Salsa:

  • 2 ears corn husked
  • 2 cups Roma tomatoes coarsely chopped
  • 1/2 ea medium red onion finely diced
  • 2 ea green onions trimmed, sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp ground cumin


  • Let’s start with the salsa. Bring a large pot of water to a boil. Add the ears of corn and let them cook for 5 minutes. Then lift the corn from the water and set aside to cool.
  • When the corn is cool enough to handle, scrape the kernels off the cob with a sharp knife into a large bowl. Add the tomatoes, onions, green onions, balsamic vinegar, and cumin powder and toss gently. Cover and refrigerate at least 2 hours.
  • Let’s make the crab cakes. In a medium bowl, sprinkle the crab meat with lemon juice and gently toss. In a large bowl, combine the bread crumbs, eggs, mayonnaise, green onions, parsley, mustard, and salt and pepper. Add the crab meat and mix to combine.
  • Shape the crab meat into small patties, about 1 inch thick by 2 inches wide, and place on a large baking sheet. Cover with plastic wrap and refrigerate for an hour.
  • Over medium heat, heat up 1 tbsp each of the butter and vegetable oil in a large skillet. Fry half of the crab cakes in this mixture until they’re golden, 3-5 minutes per side.
  • Set the crab cakes aside to drain on paper towels. Repeat with the remaining butter and oil and the other half of the crab cakes.
  • Divide the salad greens among 3 plates. Top each plate with 3 crab cakes and top with salsa. For a little extra punch, drizzle with a small amount of balsamic vinaigrette. Enjoy!


Pairing Notes: You can't go wrong with a buttery Sauvignon Blanc or a Pinot Blanc with crab cakes. These are nice and sweet but robust enough to hold their own with the salsa!


Sodium: 1211mgCalcium: 117mgVitamin C: 41mgVitamin A: 1822IUSugar: 5gFiber: 2gPotassium: 686mgCholesterol: 55mgCalories: 350kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 11gSaturated Fat: 3gFat: 20gProtein: 25gCarbohydrates: 18gIron: 3mg
Keyword corn, crab, tomatoes
Tried this recipe?Let us know how it was!