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Artichoke Corn Crab Cakes with Spicy Mayo

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An appetizer or main course, these crab cakes are simple, flavorful and fresh.

Artichoke Corn Crab Cakes with Spicy Mayo

Prep Time: 15 min Cooking Time: 5 min


  • 1 lb fresh jumbo lump crabmeat (drained and picked)
  • 1 (6oz) jar quarter, marinated artichoke hearts, drained (or canned will work)
  • ½ cup fine, dried breadcrumbs
  • ¼ cup mayonnaise (extra for dip)
  • 1 large egg, lightly beaten
  • ½ teaspoon kosher salt
  • ¾ cup fresh sweet corn (cut off the cob- can use frozen if necessary)
  • Sriracha (for dip)


  1. Stir together all ingredients (except sriracha)
  2. Shape into 8 patties
  3. Cook patties in lightly greased, large, nonstick skillet over medium-high heat until golden brown (about 3 minutes per side)

Recipe Tags

Mix together mayonnaise and sriracha to a spiciness of your liking. Place patties on a bed of greens and garnish with lemon slices.

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