Crab and Corn Arepa Cakes
Golden arepa cakes topped with lemony crab and sweet corn turn breakfast into a crisp, savory treat.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (132 reviews)
INSPIRED BY
Inspired by coastal corn cakes and the bright crab breakfasts found along warm-water markets. The skillet arepa and corn crab topping are an original Tastelicious combination.
Story
Casey loves a breakfast that gives everyone something to pile onto their plate. These arepas get golden in the skillet, then the crab topping brings sweet corn, lime, and a little creamy richness. Set out the avocado and let the table build the perfect stack.
By Casey
Ingredients
- 1 cup precooked white cornmeal, such as masarepa
- 1 1/4 cups warm water
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil, plus more for the pan
- 8 ounces lump crabmeat, picked over
- 1/2 cup fresh or thawed corn kernels
- 2 scallions, thinly sliced
- 1 tablespoon fresh lime juice
- 2 tablespoons mayonnaise
- 1 tablespoon chopped cilantro
- 1/2 avocado, sliced
- 1 tablespoon crumbled cotija cheese
Instructions
- Stir the cornmeal and salt into the warm water, then mix in the olive oil and rest the dough for 5 minutes.
- Divide the dough into 8 portions and flatten each into a 1/2-inch-thick cake with damp hands.
- Heat a lightly oiled skillet over medium heat and cook the cakes for 4 minutes per side until golden and firm.
- While the cakes cook, fold the crab, corn, scallions, lime juice, mayonnaise, and cilantro together in a bowl.
- Season the crab mixture with salt and pepper, then spoon it over the warm arepa cakes.
- Finish with avocado and cotija, and serve with extra lime wedges.
Chef Tips
- Use masarepa labeled precooked cornmeal, not regular cornmeal or masa harina.
- Keep your hands damp when shaping the cakes so the dough does not crack.
- Pick through the crab carefully for shell fragments before mixing the topping.
- For a make-ahead brunch, cook the arepas early and rewarm them in a dry skillet.
Cook's Notes
- **Dough:** Let the arepa mixture rest so the cornmeal hydrates before shaping.
- **Skillet:** Keep the heat at medium to brown the cakes without burning the edges.
- **Crab:** Add the lime and mayonnaise just before serving for the freshest texture.