Make a Maryland favorite: Crab cakes with corn-jalapeno salsa

Craving crab cakes? Michael McCarthy, owner of Michael's restaurants wants to bring this Maryland specialty and customer favorite to your home. Here, he and chef Kyung Lim shares his recipe for crab cakes with corn-jalapeno salsa and herb aioli.

Crab cakes with corn-jalapeno salsa and herb aioli


  • Crab cake

    • 1 pound Maryland crab meat or other (jumbo) lump crab meat
    • 1cup of Japanese breadcrumbs
    • 1/2 cup whole milk
    • 1 egg yolk
    • 1/2 tbsp. Dijon mustard
    • 1/4 tsp. Worcestershire
    • 1 tbsp. minced parsley
    • Salt and pepper to taste
    • 1 cup of wondra or all-purpose flour (for dusting only)
    • Vegetable and small chunk of butter to cook with
  • Corn jalapeno salsa

    • Fresh corn kernels from 2 ears of corns
    • 1/4 cup of red onion
    • 1 tbsp of minced jalapeno (seeded)
    • 1 tbsp minced cilantro
    • Juice of 1-2 limes
    • Salt and pepper to taste
  • Herb aioli

    • 2 cups of mayo
    • Chives
    • Parsley
    • Juice of half lemon


Baking Directions:

Crab cake: Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. Combine the breadcrumb and milk together, stir it and let it sit for 2-3 mins. Gently fold in the crab meat with egg yolk, parsley, dijon mustard and breadcrumb mixture. Do not over mix it; you do not want the crab meat to break down. Shape into 6 crab cakes, dust with wondra or flour and refrigerate for at least 1 hour, or it can be frozen up to 1-2 weeks.Heat about 2 tablespoons of vegetable oil and small chunk of butter in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.Corn salsa: Combine all ingredients and let it sit for 20 mins. Herb aioli: In a blender add 2 cups of mayo, some chives, parsley and juice of half lemon. Puree it until smooth.