Herby Crab and Corn Breakfast Cakes
Golden crab and corn cakes get a lemony herb lift and a soft egg finish for a bright weekend breakfast.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Medium · Rating: 4.8/5 (142 reviews)
INSPIRED BY
An original breakfast take on crisp crab cakes, brightened with sweet corn, fresh herbs, and lemon.
Story
Casey loves a breakfast that can sit at the center of the table and make everyone reach in. Crab and corn give these little cakes a sweet, savory balance, while the fried egg turns them into a full meal. The lemon yogurt is cool and bright against the crisp edges. It is a weekend plate that still fits into a busy morning.
By Casey
Ingredients
- 8 oz lump crab meat, picked over
- 1 cup corn kernels
- 1 large egg
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 cup panko breadcrumbs
- 2 scallions, thinly sliced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 lemon, zested and juiced
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 4 large eggs, for serving
- Kosher salt and black pepper
Instructions
- Pat the crab dry and place it in a large bowl with the corn, one egg, mayonnaise, Dijon, panko, scallions, parsley, chives, lemon zest, one tablespoon of lemon juice, salt, and pepper.
- Fold the mixture gently until it holds together, then shape it into eight small cakes and chill them for 5 minutes while the skillet heats.
- Warm olive oil in a large nonstick skillet over medium heat and cook the cakes in batches until deeply golden, 3 to 4 minutes per side.
- Stir yogurt with the remaining lemon juice, a pinch of salt, and one tablespoon of water until smooth and spoonable.
- Wipe out the skillet, add a little more oil if needed, and fry the remaining eggs until the whites are set and the yolks are still soft.
- Serve two crab cakes per plate with a fried egg, lemon yogurt, and extra herbs scattered over the top.
Chef Tips
- Handle the crab mixture gently so the cakes keep visible pieces of crab.
- Chilling the shaped cakes for a few minutes helps them hold together in the skillet.
- Use thawed frozen corn when fresh corn is out of season.
- For a lighter plate, serve the cakes with dressed greens instead of eggs.
Cook's Notes
- Pick through the crab carefully for shell pieces before mixing.
- Do not pack the cakes too tightly or the centers can turn dense.
- Keep cooked cakes on a rack in a low oven while finishing the batch.
- Make the lemon yogurt up to one day ahead.