Charred Corn and Jalapeño Crab Cakes
About This Charred Corn & Jalapeño Crab Cake Recipe
I’m deep in my crab-cake era, and these Charred Corn & Jalapeño Crab Cakes might actually be my favorite yet. They take everything you love about classic crab cakes and level them up with charred sweet corn and smoky jalapeño. The texture is incredible, the flavor is bright and bold, and the jalapeño-lime sauce on top is elite. They’re easy to make, super impressive, and a must if you’re a seafood fan.
Why You’ll Love These Crab Cakes
A fresh, summery twist on the classic Crab Cake
Charred corn + jalapeño add sweetness, smokiness, and heat
Crispy outside, tender inside
Uses lump crab for the best texture
Pairs beautifully with salads, rice bowls, tacos, or brunch
The jalapeño-lime sauce is ADDICTING!
Ingredients You’ll Need
For the Crab Cakes:
Crab meat, charred corn, charred jalapeño, scallions, parsley, Old Bay, garlic, lemon zest + juice, mayo, Dijon, eggs, panko, salt, pepper, butter & oil for frying.
For the Jalapeño Lime Sauce:
Charred jalapeño, mayo, lime zest & juice, garlic, cilantro, honey, salt.
How to Make It
Char the jalapeño and corn until smoky and blistered, then chop the jalapeño and cut the kernels from the cob. Whisk together the mayo, Dijon, eggs, lemon, Old Bay, garlic, salt, and pepper, then fold in the crab, corn, jalapeño, scallions, parsley, and panko. Shape into crab cakes, press lightly into extra panko, and chill to help them firm. Pan-fry in butter and oil until golden on each side. Mix together all sauce ingredients, spoon over the warm crab cakes, and enjoy immediately.
Tips for Success
Don’t overmix—keep big chunks of crab for the best texture.
Chill the cakes before frying so they don’t fall apart.
If you want more heat, leave some jalapeño seeds in.
Panko on the outside = the crispiest finish.
These freeze beautifully before cooking.
Frequently Asked Questions
Can I skip charring the corn and jalapeño?
You can, but the smoky flavor makes a huge difference.
Can I bake them instead of pan-frying?
Yes — bake at 425°F for 12–15 minutes, flipping once, and drizzle melted butter on top.
What kind of crab works best?
Lump crab or jumbo lump. Avoid canned shredded crab.
Can I make the mixture ahead?
Absolutely — keep it chilled up to 24 hours before shaping and cooking.
Could I air fry them?
Yes — 400°F for 8–10 minutes, lightly sprayed with oil.
What to Serve With These Crab Cakes
Jalapeño Lime Sauce (of course)
Citrus salad
French fries or sweet potato fries
Caesar salad
Steamed rice or cilantro-lime rice
Corn salad or slaw
More Recipes You’ll Love
Charred Corn & Jalapeno Crab Cakes
Ingredients
- 1 lb lump crab meat, drained and picked over for shells
- 1 cup fresh sweet corn kernels (about 1-2 ears)
- 1 jalapeño
- 4 scallions, finely chopped
- 1 tablespoon chopped parsley
- 1 teaspoon Old Bay seasoning
- 2 cloves of garlic
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 3 tablespoons mayo
- 1 tablespoon Dijon mustard
- 2 eggs, beaten
- 1/2 cup panko breadcrumbs, plus more for coating
- Salt & pepper, to taste
- Butter + oil, for pan frying
- 1 jalapeño
- 3/4 cup mayo
- Zest of 1 lime
- Juice of 1/2 lime (more to taste)
- 1 small garlic clove, grated or minced
- 1 tablespoon chopped cilantro (optional)
- Pinch of kosher salt
- Optional: 1–2 teaspoons honey
Instructions
- Preheat your grill to medium-high heat (about 400°F). Place the corn directly on the grates.
- Char the Jalapeños: Place jalapeños directly onto the grill, gas flame, or under a broiler. Char until blistered on all sides, then transfer to a bowl and cover for 5 minutes to steam. Peel off the skin, remove seeds (if desired), and finely mince.
- Charing the Corn: Husk the corn completely and remove any silk. Lightly brush with oil (optional) to prevent sticking. Grill for 8–10 minutes, turning every 2–3 minutes until the kernels are evenly charred in spots and slightly blistered but still juicy.
- Let the corn cool slightly, then slice the kernels off the cob with a sharp knife.
- In a large bowl, whisk together mayo, Dijon, egg, lemon zest, lemon juice, Old Bay, garlic, salt, and pepper.
- Add crab, corn, jalapeño, scallions, parsley, and 1/2 cup panko. Gently fold until just combined. Don’t overmix — keep the crab in chunks.
- Shape into 8 medium crab cakes (or 12 smaller ones). Lightly press each cake into extra panko for a crispy exterior. Chill in the freezer for 20–30 minutes to help them firm up.
- Heat 1 tablespoon each of butter and oil in a skillet over medium heat. Pan-fry cakes in batches for 3–4 minutes per side until golden and heated through. Add more butter & oil as needed. Set aside and finish crab cakes in batches.
- Place jalapeño directly over a gas flame or under a broiler. Char until blistered on all sides, then transfer to a bowl and cover for 5 minutes to steam. Peel off the skin, remove seeds (if desired), and finely mince.
- In a bowl, mix together mayo, lime zest and juice, garlic, cilantro, minced jalapeño, honey and salt.
- Let it sit for 15 minutes (or up to 24 hours) for flavors to meld. Spoon generously over the crab cakes or serve on the side.
