Crab and Corn Cakes with Chipotle Aioli

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.

Grill one ear of corn until lightly charred. Once cool enough to handle, cut the kernels off the cob. Finely dice the jalapeño.

In a large mixing bowl, add the lump crab meat, grilled corn kernels, diced jalapeño, chopped cilantro, panko breadcrumbs, Old Bay seasoning, and mayonnaise.

Gently mix all the ingredients together until just combined. Be careful not to overmix or break up the crab meat too much.

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.

Heat olive oil in a large non-stick skillet over medium-high heat. Carefully place the crab cakes in the hot pan.

Fry the crab cakes for 3-4 minutes per side, until they are golden brown, crispy, and heated through.

Serve the warm crab cakes immediately with the prepared chipotle aioli for dipping.