Crispy Corn Crab Cakes with Truffle Aioli

Made with our Calivirgin White Truffle Olive Oil

Serves: 12-14   |   Prep Time: 10 min   |   Total Time: 30 min

Crab Cakes
  • 1 8-ounce container jumbo lump crab meat
  • 1 15-ounce can whole kernel sweet corn
  • 2 large eggs, beaten
  •  cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons garlic, crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese, shredded
  • 2 scallions, finely chopped
  • 1 teaspoon old bay seasoning
  • Salt and pepper, to taste
  • Calivirgin Premium Extra Virgin Olive Oil, for frying
Truffle Aioli
  1. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed.
  3. Using damp hands, form the crab cake mixture into patties, about 2″ in diameter. Rest on a clean plate or cutting board.
  4. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with Calivirgin Premium Extra Virgin Olive Oil to coat the bottom.
  5. Fry the crab cakes for about 3–4 minutes, three patties at a time, on either side until crisp and cooked through.
  6. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more to the skillet for each new batch.
  7. Serve immediately, pairing with truffle aioli on the side for dipping!

Premium Extra Virgin Olive Oil

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Recipe inspired by Christine from WRY TOAST

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