Corn Crab Cakes with Chipotle Mayonnaise

Let guests select the heat level of these Southern-style croquettes by adding the piquant sauce to taste.

Corn Crab Cakes with Chipotle Mayonnaise
8 cakes and 1/2 cup mayonnaise
35 mins
by 3.5 2  people
add your rating
add a comment
Shop Kitchen ▾
    Chipotle Mayonnaise:
    • 1 cup mayonnaise or salad dressing
    • 2 canned chipotle chile peppers, finely chopped
    • 1 clove garlic, finely chopped
    Corn Crab Cakes:
    • 1 cup fresh or frozen corn kernels
    • 7 medium green onions, finely chopped (1/2 cup)
    • 4 teaspoons prepared mustard
    • 2 teaspoons ground coriander
    • 1/2 teaspoon ground red pepper
    • 1/4 cup butter or margarine
    • 6 eggs, beaten
    • 1 1/3 cups fine dry bread crumbs
    • 4 6 ounce can crabmeat, drained, flaked, and cartilage removed
    • 1/3 cup fine dry bread crumbs
    • 1/3 cup cornmeal
    • 1/3 cup cooking oil
    • Lemon wedges (optional)
    Related Video
    How to Make Classic Maryland Crab Cakes

    You don't have to be an east coast native to know how make classic Maryland crab cakes. This recipe will show you how easy it is to capture the flavor of the sea.

    For chipotle mayonnaise, stir together mayonnaise or salad dressing, chipotle chile peppers, and garlic. Cover and refrigerate up to 1 week until needed.
    In a saucepan cook corn, green onions, mustard, coriander, and red pepper in butter or margarine about 5 minutes until corn is tender. Place in a mixing bowl, and add eggs, the 1-1/3 cups bread crumbs, and crab meat.
    Shape into eight 1/2-inch-thick patties using about 1/3 cup crab mixture for each. In a shallow dish stir together the 1/3 cup bread crumbs and cornmeal. Coat patties with cornmeal mixture.
    In a large skillet heat oil over medium heat. Add half of the patties. Cook for 2 to 3 minutes per side or until golden brown. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining patties. Serve warm with Chipotle Mayonnaise and, if desired, lemon wedges. Makes 8 servings (2 cakes with 2 tablespoons mayonnaise per serving).

    nutrition information

    Per Serving: cal. (kcal) 614, Fat, total (g) 46, chol. (mg) 245, sat. fat (g) 8, carb. (g) 27, fiber (g) 2, pro. (g) 26, vit. A (RE) 175.14, vit. C (mg) 7.09, sodium (mg) 750, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
    Back to Top