Crab and Corn Cakes with Chipotle Aioli

Name: Crab and Corn Cakes with Chipotle Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 1 ear of corn, grilled and kernels removed; 1 jalapeño, finely diced; 1/4 cup fresh cilantro, chopped; 1 cup panko breadcrumbs, plus more for coating; 1 tsp Old Bay seasoning; 1/2 cup mayonnaise; salt, to taste; 2 tbsp olive oil, for frying; 1/2 cup mayonnaise (for aioli); 1 tbsp chipotles in adobo, minced; 1 tbsp lime juice

These pan-fried crab and corn cakes combine lump crab meat with grilled corn and fresh cilantro, finished golden-brown and served with a zesty chipotle aioli. The panko crust delivers crispy texture while the Old Bay seasoning and jalapeño add savory depth.

🌍American 🏷️Crab cakes 🏷️Corn 🏷️Appetizer 🏷️Seafood Pan-fried

🏷️

🏷️Chipotle aioli

-0:00

luxurydreamhomepeoriaonTikTok

Total

30 min

Servings

5

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by luxurydreamhomepeoria

-0:00

luxurydreamhomepeoriaonTikTok

Ingredients

1 lb lump crab meat
1 ear of corn, grilled and kernels removed
1 jalapeño, finely diced
1/4 cup fresh cilantro, chopped
1 cup panko breadcrumbs, plus more for coating
1 tsp Old Bay seasoning
1/2 cup mayonnaise
salt, to taste
2 tbsp olive oil, for frying
1/2 cup mayonnaise (for aioli)
1 tbsp chipotles in adobo, minced
1 tbsp lime juice

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Instructions

1
First, prepare the chipotle aioli. In a small bowl, combine mayonnaise, minced chipotles in adobo, fresh lime juice, and a pinch of salt. Stir until well combined and set aside.
2
Grill one ear of corn until lightly charred. Once cool enough to handle, cut the kernels off the cob. Finely dice the jalapeño.
3
In a large mixing bowl, add the lump crab meat, grilled corn kernels, diced jalapeño, chopped cilantro, panko breadcrumbs, Old Bay seasoning, and mayonnaise.
4
Gently mix all the ingredients together until just combined. Be careful not to overmix or break up the crab meat too much.
5
Form the mixture into patties, about 2-3 inches in diameter. Place additional panko breadcrumbs on a plate and gently press each patty into the breadcrumbs to coat both sides.
6
Heat olive oil in a large non-stick skillet over medium-high heat. Carefully place the crab cakes in the hot pan.
7
Fry the crab cakes for 3-4 minutes per side, until they are golden brown, crispy, and heated through.
8
Serve the warm crab cakes immediately with the prepared chipotle aioli for dipping.

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Tips & Notes

Pro tips

Grill the corn ear first to caramelize the kernels and deepen their sweetness before adding to the crab mixture.
Don't overwork the crab mixture when combining ingredients—gently fold to keep the lump crab meat intact and preserve its texture.
Chill the formed cakes for at least 30 minutes before frying so they hold their shape better and develop a crispier panko crust.
Fry at medium heat (not high) to allow the interior to warm through without burning the panko coating.

Substitutions

Lump crab meat → jumbo lump crab (richer, pricier) or pasteurized canned crab (more convenient, slightly less sweet)
Fresh corn → frozen corn kernels (thawed and drained) or canned corn (drain well to reduce moisture)
Cilantro → parsley (milder herb flavor) or omit entirely for a cleaner Old Bay profile
Panko breadcrumbs → regular breadcrumbs (finer crumb, less crispy exterior) or crushed saltine crackers (similar crisp)

Storage & make-ahead

Store cooled cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or pan-fry briefly over medium heat until warmed through.

Common Questions

Can I make these crab cakes ahead of time?

Yes. Form the cakes and refrigerate them on a parchment-lined tray for up to 4 hours before pan-frying. This helps them hold together better during cooking.

What's the best way to keep the cakes from falling apart?

Use lump crab meat (not shredded), don't overmix the batter, and ensure the mixture is chilled before forming. The panko breadcrumbs and mayonnaise act as a binder.

Can I substitute the chipotle aioli?

Yes. A sriracha mayo, garlic aioli, or lemon herb crema all work well. Adjust heat and flavor to your preference.

How do I know when they're done frying?

They should be golden brown on both sides, about 3–4 minutes per side over medium heat. The exterior will be crispy while the interior stays moist.

Can I bake these instead of pan-frying?

Yes. Bake on a greased sheet at 400°F for 12–15 minutes, flipping halfway through. Pan-frying delivers a crispier exterior, but baking is a lighter alternative.