• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Life As A Strawberry
  • About
  • Recipe Index
  • Bread Class!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Bread Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Cilantro Crabcakes with Dijon Corn Salsa

    Published: Jan 10, 2013 · Last Updated: Nov 19, 2022

    Jump to Recipe

    Close up of a crab cake topped with corn salsa and a sprig of fresh cilantro. this recipe

    These crabcakes were a big achievement. Let me tell you why.

    When we were in Seattle, we bought a GIANT box of seafood to bring home with us. One of the things we put in this box was a whole crab. (SCARY).

    Here he is (I call him Crabby):

    A whole cooked crab.

    Now, I'd never dealt with a whole entire crab before. So it was kiiiiind of an experience. And of course, I'm the moron who named the thing Crabby and then had to come to terms with dissecting my new friend. Whoops. There may have been awkward terrified dancing around the kitchen like I was a five year old who doesn't want to eat her vegetables.

    A cooked crab separated into pieces.

    But, after what seemed like FOREVER, I had taken the whole thing apart and successfully extracted enough meat for a few crabcakes (wahoo!)

    Crab meat in a pile on a white cutting board.

    The verdict, though? For the amount of effort it took to get half a pound of meat out of the crab (not to mention getting the thing all the way to the midwest from Seattle), it wasn't totally worth it. If I did it more often, I'm sure I'd get better at it, but taking the crab apart made me miss out on hanging out with the friends we had over for dinner and made for a longer time spent in the kitchen PLUS a giant mess I then had to clean up. For special occasions, sure - I liked that is was fresher and that I could see exactly where the crab meat was coming from. But for everyday cooking? I think I'll stick to pre-picked lump crab (but from companies I trust, of course!) Maybe if and when I move back to the west coast (or if I end up on the east coast - a whole new adventure!) I can make whole crabs a part of my cooking routine. Hmmmm...possibilities.

    Crab cake topped with corn salsa and a sprig of fresh cilantro on a square white plate.

    Also, if you're thinking to yourself, "hmm, these pictures look swankier than normal," you are CORRECT! My super awesome parents got me a brand new 50mm macro lens for my camera as a Christmas gift, and I couldn't be more stoked. Prepare for posts with zillions of pictures, because I am suddenly having more trouble than usual deciding which photos are my favorites. Solution: use them all!

    Crab cake topped with corn salsa and a sprig of fresh cilantro atop a white plate with a dollop of mustard sauce.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Crab cake topped with corn salsa and a sprig of fresh cilantro.

    Cilantro Crabcakes with Dijon Corn Salsa

    ★★★★★ 5 from 2 reviews
    • Author: Jessie
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Total Time: 35 minutes
    • Yield: 10 large crab cakes or 20 appetizer-sized crabcakes 1x
    • Category: Appetizer, Dinner
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Quick and easy homemade crabcakes with a refreshing fresh corn salsa!


    Ingredients

    Scale
    • 1 lb. lump crab (about 2 cups, if you’re picking the meat out of whole crabs instead of buying packages of lump crab meat – I got a little over half a pound of meat out of one medium-sized crab)
    • 1 tsp. worcestershire sauce
    • 4 tsp. dijon mustard
    • 1 egg
    • ½ tsp. salt
    • ½ tsp. ground black pepper
    • 2 Tbsp. mayonnaise
    • ½ cup fresh cilantro, chopped
    • 2 tsp. lemon juice
    • dash of hot sauce (about ⅛ tsp.)
    • 2 cups panko breadcrumbs
    • 1 recipe dijon corn salsa

    Instructions

    1. Mix worcestershire sauce, dijon, egg, salt, pepper, mayonnaise, cilantro, lemon juice, and hot sauce together in a large bowl.
    2. Fold crab meat into mixture.
    3. Add 1 cup of the breadcrumbs and mix until combined. Test the mixture by pinching off a piece of it and rolling into a ball – if it sticks together and isn’t too moist to hold its shape, it’s ready! If it’s too moist to hold its shape or feels wet/runny to the touch, add more breadcrumbs ¼ cup at a time until the mixture will hold together.
    4. Shape the crabcakes. Roll a small handful of the mixture into a ball with your hands, then flatten it gently to make it about ¾? thick (about ½? thick if you’re making appetizer sized cakes). Make sure each cake is uniform in size (especially in thickness!) so that they will cook evenly. At this point, you can freeze the cakes or keep them, uncooked and covered, in the fridge for up to a week.
    5. When you are ready to cook the crabcakes, spray a nonstick skillet with cooking spray and heat it over medium heat until the pan is nice and hot. Place the crabcakes down on the hot pan, being careful to leave space between each crabcake so you have room to flip them. You should hear a nice sizzle when you place them on the pan. Cook for 3-4 minutes on each side, until sides are brown and crispy. Serve immediately.
    6. Serve crabcakes with dijon corn salsa and remaining salsa dressing. You can serve extra dressing in a dish on the side or spread some on a plate under the crabcakes, like I did in my pictures. Yumm-o!

    Nutrition

    • Serving Size:
    • Calories: 167
    • Sugar: 1.5 g
    • Sodium: 679.8 mg
    • Fat: 4.4 g
    • Carbohydrates: 16 g
    • Protein: 14.3 g
    • Cholesterol: 51.9 mg

    Keywords: seafood, appetizer

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    Crab cake topped with corn salsa and a sprig of fresh cilantro.

    More Appetizer Recipes

    • Thanksgiving Cheese Board
    • Easy Strawberry Crostini
    • Easy Whipped Feta Cheese
    • Easy Whipped Goat Cheese (Video)

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Interactions

    Discussion

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rhonda

      January 11, 2023 at 12:53 pm

      We made these for dinner and they were delicious! I didn't shell the crab but used fresh shelled crab meat. I love that I can make them appetizer size too.
      The corn salsa on top was perfect for dinner.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 11, 2023 at 6:10 pm

        We love this recipe as an appetizer!

        Reply
    2. Jessica

      January 06, 2023 at 11:39 am

      Really tasty! Love the cilantro in these.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 06, 2023 at 12:47 pm

        We're SO happy to hear you love them!

        Reply
    3. Lindsay

      April 03, 2013 at 7:34 pm

      The flavor of these was great, but they needed more moisture to adhere. Next time, I'd add an extra egg or more mayo. Served with a lime juice/mustard/mayo remoulade. Thanks for the recipe!

      Reply
      • Jessie

        April 11, 2013 at 5:31 pm

        Thanks for the feedback! I'm glad you liked them. I'll often adjust the quantity of wet ingredients in crabcakes depending on the amount of crab I use/size of the eggs/etc. It's all about finding a happy balance!

        Reply
    4. RJ

      January 11, 2013 at 9:13 am

      Amazing photos! It looks like the lense was worth it. My mouth is watering. I want a crab cake, with the amazing corn salsa, right now!

      Reply

    Primary Sidebar

    Jessie standing in a kitchen lifting a fork full of pasta.

    I'm Jessie, and I like to talk about food. On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of.

    Learn More →

    • Instagram
    • TikTok
    • Facebook
    • Twitter
    • YouTube
    • Pinterest

    Most Popular Recipes

    • Easy Crusty French Bread (VIDEO)
    • How to Make a Cheese Plate (with step-by-step photos!)
    • 30 Minute Creamy Chicken Spinach Pasta
    • Butterless Chocolate Chip Cookies with Coconut Oil
    • Easy Creamy Mushroom Sauce
    • Cupcakes 104: How to Store and Freeze Cupcakes (With Video!)

    Easy Winter Recipes

    • Crusty Cranberry Pecan Bread (No Kneading)
    • Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
    • Instant Pot Short Ribs with Red Wine
    • Mushroom Spinach Lasagna
    • Easy Jalapeño Cheese Bread in a Dutch Oven (no kneading!)
    • Small Batch Crusty Bread

    Footer

    ↑ back to top

    ABOUT US

    • Meet Our Team
    • Contact
    • FAQ
    • Work With Us
    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    RESOURCES

    • Subscriber Resource Library
    • Meal Planning Resources
    • Sustainability Resources
    • Social Responsibility
    • At The Table Podcast
    • Everyday Artisan Bread Course

    RECIPES

    • Recipe Index
    • Homemade Bread
    • Pasta Recipes
    • Vegetarian Recipes
    • Quick and Easy Meal Ideas

    JOIN OUR EMAIL LIST!

    Life As A Strawberry logo
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    1% for the Planet logo

    About - Recipes - Privacy Policy

    Copyright © 2012-2023 LIFE AS A STRAWBERRY