---
title: Crab Cakes and Chesapeake-Style Mayo
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w27-r11-pan-seared-crab-cakes-5ce2d37bc5965b00162f3012
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
- Soy
- Wheat
- Milk
- Eggs
- Shellfish
tags: []
rating: 4.0
rating_count: 745
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 970
  protein: 28
  fat: 71
  saturated fat: 21
  carbohydrates: 61
  sugar: 11
  fiber: 6
  cholesterol: 200
  sodium: 1430
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Crab/crab-cakes-and-chesapeake-style-mayo.avif"
---

Preheat oven to 450 degrees (if you have a toaster oven, skip this step). Wash and dry all produce. Slice kernels from @corn on the cob{2%unit}; discard cobs. Dice @Roma tomato{2%unit}. Halve @ciabatta bread{2%unit} as if you were making a sandwich, then halve each piece again on a diagonal. Zest and halve @lemon{2%unit}.

In a #small bowl{}, combine @hot smoked paprika{2%tsp}, half the @garlic powder{2%tsp}, and half the @celery salt{1%tsp}. Spread half the spice mixture on a #plate{}; mix in @panko breadcrumbs{1%cup}, @salt{}, and @pepper{}. To the bowl with remaining spice mixture, stir in @sour cream{4%tbsp}, @mayonnaise{4%tbsp}, lemon zest, 2 tsp water (4 tsp for 4 servings), a squeeze of lemon juice, salt, and pepper. Set aside.

Place @crab cakes{20%oz} on the #plate{} with the panko mixture. Coat crab cakes all over with panko, pressing to adhere. It is OK if not all the panko sticks.

Use @butter{3%tbsp}: 1 TBSP (2 TBSP for 4 servings) in a #large pan{}, then add the corn and cook until the corn is charred, ~{6%minutes}. Turn off heat; transfer corn to a #large bowl{}. Wipe out the pan. Meanwhile, microwave the remaining 2 TBSP butter (4 TBSP for 4) in a second #small bowl{} until melted, ~{30%seconds}. Stir in remaining garlic powder and brush onto cut sides of the ciabatta. Season with salt and pepper.

Heat a thin layer of @vegetable oil{} in the #large pan{} used for corn over medium heat. Add crab cakes and cook until golden brown and crispy, ~{5%minutes} per side. For 4 servings, you may need to work in batches. If crab cakes begin to brown too quickly, lower the heat.

Meanwhile, toast the ciabatta. To the #large bowl{} with corn, add @mixed greens{4%oz}, diced tomato, and a large drizzle of @olive oil{4%tsp}. Add a squeeze of lemon juice (to taste). Season with salt and pepper and toss to coat. Divide crab cakes, salad, and garlic bread between plates. Drizzle crab cakes with the sauce.