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Crab Cakes with Corn

Featured by Cass Winery - Flying Nymph in the Platinum Wine Club.
Crab Cakes with Corn


Succulent crab cakes with a kick of cayenne pepper! Perfect for an appetizer, side, or main dish. Serve with a bottle of the Flying Nymph White Blend.

Yield: About 6
Prep Time: 45 Minutes
Cook Time: 6 Minutes


• 1 lb. crabmeat (we use Phillips Crab)
• 1 cup cooked corn (frozen petite white corn works well)
• ¼ cup finely diced onion
• ½ cup finely diced pepper (green, red, orange, yellow, or purple)
• ½ cup finely diced celery
• 1 cup mayonnaise
• ½ tsp. dry mustard
• Pinch of cayenne pepper
• Salt & freshly ground black pepper, to taste
• 1 egg, lightly beaten
• 1 ¼ cups saltine cracker crumbs
• 2 Tbs. olive oil
• 2 Tbs. unsalted butter
• Tartar Sauce


Combine the crabmeat, corn, onion, pepper, and celery in a bowl, and toss with a rubber spatula. In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture, and add salt and pepper.

Gently fold in the egg and ¼ cup of the cracker crumbs with a spatula. Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes.

Heat 1 Tbs. of the oil and 1 Tbs. of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary. Serve immediately, with Tartar Sauce on the side.

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