Ingredients:

  • 8 oz (225 g) lump crab meat, picked over for shells
  • 1 cup (150 g) corn kernels — fresh off the cob, or frozen/thawed, or canned drained
  • 2 large eggs
  • 1/3 cup (80 g) mayonnaise (use light or full-fat depending on preference)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce (optional)
  • 1 tsp Old Bay seasoning (or 1/2 tsp Old Bay + 1/2 tsp smoked paprika)
  • 2 scallions (green onions), thinly sliced (about 1/4 cup / 25 g)
  • 2 tbsp fresh parsley, chopped
  • Zest of 1 lemon (about 1 tsp) and 2 tsp lemon juice
  • 3/4 to 1 cup (75–100 g) panko breadcrumbs, plus extra for coating (or use crushed saltines)
  • 2 tbsp (28 g) unsalted butter, melted OR 2 tbsp neutral oil (for brushing/spraying)
  • Salt and black pepper, to taste (start with 1/4 tsp salt)
  • For the Quick Lemon Aioli (optional): 1/2 cup (120 g) mayonnaise
  • 1 clove garlic, minced or grated
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 1–2 tsp water to thin if needed

Instructions:

  1. Prep ingredients: pick through crab to remove any shells and drain if canned; if using frozen corn, thaw and pat dry; if fresh, cut corn off the cob.
  2. Make crab-corn mixture: in a large bowl whisk eggs, mayonnaise, Dijon, Worcestershire (if using), lemon juice, lemon zest, Old Bay, salt, and pepper until combined.
  3. Fold in scallions, parsley, corn, and 3/4 cup panko. Gently fold in lump crab meat, taking care not to overmix so lumps remain intact; add up to 2–3 tbsp more panko if mixture is too wet.
  4. Chill to firm up: cover the bowl and chill the mixture 20–30 minutes so the cakes hold together during cooking.
  5. Shape cakes: divide mixture into 8 even portions (about 3–3.5 oz / 85–100 g each) and gently form into patties about 2–2.5 inches (5–6 cm) wide and 1 inch (2.5 cm) thick; optionally press into extra panko to coat.
  6. Cook - Oven method: preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top if available. Arrange cakes, brush tops with melted butter or spray lightly with oil. Bake 10–14 minutes, flip carefully, then bake another 4–6 minutes until golden and set; finish under broiler 1–2 minutes if desired. Internal temp ~145°F (63°C) is a useful guideline.
  7. Cook - Air fryer method: preheat air fryer to 375°F (190°C) if required. Lightly oil basket or spray cakes and arrange in a single layer without crowding. Air-fry 7–10 minutes, flipping halfway, until golden and cooked through.
  8. Make quick lemon aioli while cakes cook: whisk mayo, garlic, lemon juice, and Dijon; season to taste and thin with 1–2 tsp water if needed.
  9. Serve and store: plate 2 cakes per person, drizzle or dollop aioli, garnish with lemon wedges and chopped parsley or scallion. Refrigerate cooled cakes in an airtight container up to 3 days; reheat in oven or air fryer at 350°F (175°C) until warmed and crisp.