Charred Corn and Jalapeño Crab Cakes

I’m currently in my crab cake era so I’m piggybacking off of my last crab cake recipe and I have to say, I like this one better! I’ve added some charred corn and jalapeños that are mixed into the crab cake mixture and that resulted in a super flavorful crab cake with a really good texture. They are then topped with a jalapeño lime sauce that is HEAVEN!

This recipe is easy to make and it has all of the other classic ingredients that are normally involved. Live your best life and purchase that crab and make these cakes because they are delish. Enjoy!

Charred Corn & Jalapeno Crab Cakes

Print

With ImageWithout Image

Yield: 8-12

Cook modePrevent screen from turning off

Ingredients

Crab Cakes

• 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

Jalapeno Lime Crema

• 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

Charring the Veggies

1. Preheat your grill to medium-high heat (about 400°F). Place the corn directly on the grates.
2. 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.
3. 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.
4. Let the corn cool slightly, then slice the kernels off the cob with a sharp knife.

Crabcakes

1. In a large bowl, whisk together mayo, Dijon, egg, lemon zest, lemon juice, Old Bay, garlic, salt, and pepper.
2. Add crab, corn, jalapeño, scallions, parsley, and 1/2 cup panko. Gently fold until just combined. Don’t overmix — keep the crab in chunks.
3. 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.
4. 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.

Charred Jalapeño Crema

1. 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.
2. In a bowl, mix together mayo, lime zest and juice, garlic, cilantro, minced jalapeño, honey and salt.
3. 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.

Did you make this recipe?

Tag @ameliaisnotachef on instagram and hashtag it #ameliaisnotachef