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Sweet and Spicy Seafood Corncakes With Toasted Sesame Slaw

Nancy Angelici | April 13, 2020

Did someone say seafood corn cakes? Topped with an Asian-inspired crunchy slaw? Count us in! This wonderful fusion from 2019 Lodge National Cornbread Cook-off competitor, Nancy Angelici, delivers on flavor and texture. 

Prep Time
30 minutes
Cook Time
12-15 minutes
Cook it With Our
Sweet and Spicy Seafood Corncakes with Toasted Sesame Slaw


  • 1/2 pound fresh pre-cooked shrimp (tails removed)
  • 1/2 pound fresh pre-cooked crab meat
  • 1/4 cup canned corn (drained)
  • 1/4 cup diced roasted red peppers
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons chili powder
  • 1/2 cup apricot preserves
  • 1 1/2 cups Martha White Yellow Cornbread and Muffin Mix
  • 1/4 teaspoon ground pepper
  • 1 egg, beaten
  • 2 tablespoons unsalted butter
  • 4 teaspoons canola oil
  • 1/2 cup Martha White Yellow Cornbread and Muffin Mix
  • 1/2 cup plain panko bread crumbs
  • 1/2 teaspoon ground pepper
Toasted Sesame Slaw
  • 4 cups coleslaw mix
  • 3/4 cup creamy chipotle ranch dressing
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds, plus 1 tablespoon for garnish


1. Add shrimp and crab meat to food processor; pulse just until shredded, then transfer to a large bowl. Add corn, roasted red peppers, salt, chili powder, apricot preserves, cornbread mix, ground pepper, and the egg. Mix with spatula until well combined.

2. In shallow bowl, combine cornbread mix, bread crumbs, and pepper.

3. Spoon seafood mixture into a 1⁄2 cup measuring cup to form eight, 2-inch corn cakes, and roll each cake in breading to coat. Transfer to platter or lined baking sheet and refrigerate 20 minutes to chill/set.

4. While corn cakes are chilling, toast sesame seeds in 12 inch skillet over low to medium heat for 2 minutes. Remove from skillet and set aside.

5. In large bowl, combine coleslaw mix, chipotle ranch dressing, honey, and toasted sesame seeds.

6. In a 12 inch skillet, heat 1 tablespoon butter and 2 teaspoons canola oil over medium heat. Add in 4 corn cakes and cook approximately 3 minutes on each side until deep golden brown. Transfer to platter and cover with foil. Wipe skillet with paper towel and add in remaining 1 tablespoon butter and 2 teaspoons canola oil. Add in remaining 4 corn cakes, and cook on medium heat approximately 3 minutes per side.

7. Place 2 corn cakes on each plate, and top with toasted sesame slaw, dividing among each plate, (using also as side dish, if desired) and divide and sprinkle reaming 1 tablespoon toasted sesame seeds over each corn cake.

Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Nancy Angelici

Nancy Angelici from Wyckoff, N.J., competed in the 2019 Lodge National Cornbread Cook-off with this recipe.


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