Blue Crab Cakes with Raw Corn, Okra and Key Lime Succotash

Blue Crab Cakes with Raw Corn, Okra and Key Lime Succotash

Blue Crab Cakes with Corn and Okra Succotash is an easy recipe. The breadcrumb coating, blue crab and succotash made from fresh sweet corn and crunchy okra with Key lime juice give it a Southern vibe.

Blue Crab Cakes with Raw Corn, Okra and Key Lime Succotash 

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Choose smaller okra pods to avoid stringy, starchy and gummy results. Young okra pods are distinguished by a fine peach-like fuzz. They have tiny, tender and easily digestible seeds– while the seeds of very ripe okra can be chewy and slightly bitter (better suited to frying).

Blue Crab Cakes with Raw Corn, Okra and Key Lime Succotash


  • 1 ½ cup fresh raw yellow corn kernels divided
  • 1 cup thinly sliced young okra
  • 3/4 cup finely diced red bell pepper divided
  • 1 tablespoon minced jalapeño
  • ¼ cup fresh Key lime juice (may substitute any fresh lime juice)
  • 1 pinch kosher salt plus more for seasoning
  • 1 pint freshly cracked black pepper plus more for seasoning
  • 3 tablespoon thinly sliced green onions
  • 3 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • 8 ounce blue crab meat or other lump crab, shell pieces removed
  • 1 large egg lightly beaten
  • 1 ½ cup unseasoned prepared breadcrumbs divided
  • 2 tablespoon unsalted butter divided
  • 4 tablespoon canola oil


Make the succotash: In a medium bowl combine 1 cup corn kernels, okra, ½ cup bell pepper, jalapeño, lime juice and a pinch each salt and pepper. Set aside at room temperature about 20 minutes. May be stored covered and refrigerated overnight. Bring to room temperature before continuing.

Prepare the cakes: Combine remaining ½ cup corn, remaining ¼ cup red bell pepper, green onions, mayonnaise, mustard, Old Bay, crab meat, and lightly beaten egg in a large bowl, folded until just blended. Stir in ½ cup breadcrumbs, do not overmix. Divide mixture into 8 equal portions; shape each into a 1‑inch-thick patty. Place the remaining breadcrumbs in a shallow dish, season lightly with salt and pepper; dredge crab cakes in the mixture, turning to lightly coat all sides. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.

In a a large nonstick skillet set over medium-high heat melt 1 tablespoon butter into 2 tablespoons canola oil; swirl to coat. The oil should be very hot but not yet smoking. Place 4 coated cakes to the skillet; cook 3 to 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, canola oil and crab cakes.

Serve warm topped with succotash.