Crab Cakes with Roasted Corn & Potato Wedges
Leave a review!
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This sheet pan crab cake dinner is a simple, flavorful way to bring a seafood-inspired meal to the table with minimal cleanup. Ocean Legacy Crabmeat makes the crab cakes tender, savory, and easy to prepare, while Heinen’s Dijon mustard and Old Bay seasoning add classic coastal flavor. The crab cakes roast alongside sweet corn, bell pepper, onion, and crispy potato wedges for a full meal on one pan. I love this recipe because everything feels elevated, but the prep is still approachable enough for a weeknight. The key is using a metal sheet pan so the vegetables and crab cakes get beautifully golden brown instead of steaming. Finish everything with fresh basil for a bright, summery touch.
Why You’ll Love This Recipe:
- It’s a full dinner on one sheet pan. Crab cakes, corn, peppers, onions, and potatoes all roast together for an easy meal with minimal cleanup.
- It has classic crab cake flavor. Dijon mustard, Old Bay seasoning, green onions, and mayonnaise add just the right amount of savory flavor without overpowering the crab.
- The texture is perfectly golden. Roasting directly on a metal sheet pan helps the potatoes crisp up and the crab cakes brown beautifully.
Crab Cakes with Roasted Corn & Potato Wedges
Cook time: 30min Prep time: 10min Total time: 40
Ingredients
For the Crab Cakes:
- 1 lb. Ocean Legacy Crabmeat
- ¼ cup panko breadcrumbs
- 4 green onions, sliced
- 1 egg
- 3 Tbsp. mayonnaise
- 1 Tbsp. Heinen’s Dijon mustard
- 1 Tsp. Old Bay seasoning
For the Corn:
- 4 ears of corn, kernels cut from the cob, about 2 cups
- 1 small white onion, diced
- 1 red bell pepper, stem and seeds removed, diced
- 2 garlic cloves, minced
- Pinch of salt and pepper
- 2 Tbsp. Heinen’s Extra Virgin Olive Oil
For the Potatoes:
- 2 russet potatoes, cut into wedges
- 2 Tbsp. Heinen’s Extra Virgin Olive Oil
- 2 Tsp. Old Bay seasoning
- Pinch of salt and pepper
- Fresh basil, for serving
Instructions
- Prepare the crab cakes. Drain any water from the 1 lb. container of Ocean Legacy Crabmeat and blot excess moisture with paper towels. In a large bowl, combine ¼ cup panko breadcrumbs, 4 sliced green onions, 1 egg, and 3 Tbsp. mayonnaise, 1 Tbsp. Heinen’s Dijon mustard, and 1 tsp. Old Bay seasoning. Add the crabmeat and gently mix until just combined. Form the mixture into 4-6 balls, then gently shape into cakes. Place the crab cakes on a plate and refrigerate until ready to bake.
- Prepare the corn. Preheat the oven to 450°F. In a large bowl, combine the kernels from 4 ears of corn, 1 diced small white onion, 1 diced red bell pepper, 2 minced garlic cloves, a pinch of salt and pepper, and 2 Tbsp. Heinen’s Extra Virgin Olive Oil. Stir well, then spread the corn mixture on one half of a large metal sheet pan.
- Prepare the potatoes. In the same bowl, add 2 russet potatoes cut into wedges, 2 Tbsp. Heinen’s Extra Virgin Olive Oil, 2 tsp. Old Bay seasoning, a pinch of salt, and pepper. Toss well, then place the potatoes on the other half of the sheet pan.
- Roast the vegetables. Roast the corn mixture and potatoes for 15 minutes. Remove the sheet pan from the oven and use a spatula to push the corn and potatoes toward the outer edges of the baking sheet, leaving room in the center for the crab cakes.
- Add the crab cakes. Place the chilled crab cakes in the center of the sheet pan. Return the pan to the oven and roast for 15 minutes, or until the potatoes are tender and golden brown and the crab cakes are lightly browned.
- Serve. Garnish with fresh basil and serve immediately.
Notes
- You can use two sheet pans if needed. Avoid piling the ingredients on top of each other, or they will steam instead of roasting.
- I recommend using a metal sheet pan instead of a nonstick sheet pan. I tested this recipe with both, and the metal sheet pan gives the potatoes, and crab cakes a beautiful golden brown color.
- There is enough oil in this recipe that you don’t need to worry about sticking. I don’t recommend using foil or parchment paper for this recipe; place the ingredients directly on the sheet pan for the best browning.
