Mexican Crab Cakes

5 from 6 votes

Made with hearty lump crab meat, spicy chipotle peppers, sweet corn, and zesty lime, these Mexican Corn Crab Cakes are packed with flavor!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: American, Mexican

Servings: servings

Calories: 237kcal

Author: Jocelyn Delk Adams

Ingredients

For the Crab Cakes

1 lb jumbo lump crab meat
2 large eggs
2 tbsp mayonnaise
1/3 cup sweet corn can be canned, frozen or fresh
2 tbsp poblano diced
2 tbsp red bell pepper diced
2 tbsp sweet onion diced
2 tbsp lime juice
1/4 cup cilantro finely chopped
1 chipotle chili in adobo sauce pureed
1 tsp chili powder or chipotle powder
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cup panko crumbs go up to 2 cups if needed
2 tbsp vegetable oil

For the Jalapeno Aioli

1/2 jalapeno cored and seeded
1/2 cup mayonnaise
2 tbsp cilantro minced
1 tsp lime zest
1 tsp lime juice
salt and pepper to taste

Instructions

For the Crab Cakes

Place the crab meat into a large mixing bowl. Add the eggs, mayo, corn, poblano, red bell pepper, onion, lime juice, cilantro, chipotle purée, and seasonings. Mix until well combined.
Add the panko crumbs in ½ cup increments until the mixture reaches a consistency that will hold together when formed into a patty.
To form the crab cakes, gently pack some of the mixture into a ⅓ cup measure that’s been greased with non-stick spray. Tap the crab cake out onto your hand and press it to form a tight patty. Repeat until all the mixture has been used. Place the patties onto a plate, cover it, and refrigerate for 45-60 minutes. While they chill, make the aioli.
When ready to serve, preheat a non-stick skillet to medium-high heat. Add the oil to the pan, then cook half the crab cakes in a single layer until golden brown, about 2-3 minutes each side. Transfer to a serving platter and keep warm while you cook the second batch.
Serve warm with limes and chopped cilantro and a small bowl of jalapeño aioli on the side!

For the Aioli

Combine all of the ingredients in a small food processor or blender. Pulse until smooth. Season to taste with salt and pepper, more lime juice, or cilantro.

Notes

NOTE: Adjust the measurement of jalapeño pepper according to your personal spice tolerance. Leave in a few of the seeds for an aioli with a heavier kick.

LEFTOVER STORAGE

Leftovers should be completely cooled and stored in an airtight container. Crab cakes can keep for up to 3 days in the refrigerator. I’d recommend consuming the leftovers as soon as possible.

CAN CRAB CAKES BE FROZEN?

Yes! If you decide not to cook them up today and wait for a few days or a week or so, then you should keep them in the freezer.

To do so, place the cakes into either a heavy-duty freezer bag, a Ziploc bag, or an airtight container. Seal well, and label. You can keep frozen, cooked crab cakes for up to about three months.

REHEATING INSTRUCTIONS

Preheat the oven to 325 degrees and lay the crab cakes on a foil-covered baking sheet to prevent sticking. Add a skinny layer of butter on top of each crab cake to keep them moist during reheating. Heat for 10-15 minutes, or until crisp and warmed through.

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