Crab Cakes with Corn and Pineapple Chutney

Main Course

Recipe courtesy of Simply Fresh

Makes 12 small crab cakes



  • 1 tablespoon canola oil
  • Kernels from 2 ears yellow corn (about 1-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced jalapeho chile
  • 3 tablespoons minced red onion
  • 1 cup diced fresh pineapple
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley


  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 egg
  • 1/4 cup mayonnaise,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups panko bread crumbs
  • 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

Click image to enlarge



To make the chutney, in a medium skillet, heat the canola oil over medium heat. Add the corn kernels and sauté, shaking the pan frequently to prevent burning, for about 5 minutes, or until the kernels begin to turn golden brown. Transfer the kernels to a bowl. If some of the kernels have stuck on the pan bottom, dislodge them with a spatula and add to the bowl.

In the same pan, heat the olive oil over medium-low heat. Add the bell pepper, chile, and onion and sauté for about 2 minutes, or until the mixture has softened. Add the pineapple and return the corn kernels to the pan. Mix the ingredients together and cook, stirring occasionally, 3 to 4 minutes more, until the pineapple softens. Stir in the vinegar and sugar, then remove from the heat and stir in the parsley. Transfer the chutney to a bowl and set aside.

To make the crab cakes, preheat the oven to 350°F.

In a large bowl, combine the celery, onion, cilantro, egg, mayonnaise, Dijon mustard, and cayenne pepper. Use a wooden spoon to mix thoroughly. Add 1 cup of the panko and mix well. Add the crabmeat, salt, and pepper and mix well.

Using your hands, divide the crab mixture into 12 small balls each about 2 inches in diameter. With your palm, a fork, or a spatula, press gently on each ball to flatten slightly, forming little cakes each about 3 inches in diameter and 1 inch thick. Put the remaining 1/2 cup panko on a small plate or in a dish. Dip the tops and bottoms of each crab cake into the panko to coat lightly. Set the cakes aside on another plate.

In a large skillet, heat the canola oil over high heat. When the oil begins to shimmer, carefully place the crab cakes in the pan and cook, turning once, for about 2 minutes on each side, or until golden on both sides. 

Transfer the browned cakes to a nonstick baking sheet. Bake for 15 minutes, or until cooked throughout.

To serve, place a tablespoon of chutney on each dinner plate and flatten it into a circle about 3-1/2 to 4 inches in diameter. Set 1 crab cake on top of the chutney. Repeat with 2 or 3 cakes total on each plate. Use extra chutney to garnish the tops of the cakes, if desired. Serve immediately.


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