Southwestern Crab Cakes

Today we are making a southwestern style crab cake with a chipotle lime aioli, and a grilled sweet corn relish.   What I love about crab cakes in general, is that they are very versatile.  There are so many ways you can make them, crab, some type of starch, some sauce etc, and you can come up with endless variations!  This one is a southwestern style which uses many fresh ingredients.  I hope you try and enjoy!


1 lb lump crab meat

3/4 c fresh grilled Glori Ann Sweet corn (1 ear)

1 c fresh chopped cilantro

1 c roasted red peppers

1/2 cup real mayonnaise

1 tbs Dijon mustard

1 egg

1/2 cup masa harina (corn flour)

Juice of 3 limes



1 Cup Real Mayo (don’t use that reduced fat crap)

6 chipotle chills in adobe sauce, rinsed and seeded

Juice of 3 limes



2 yellow wax chilies

3/4 cup fresh cilantro

3/4 cup grilled fresh Glori Ann Sweet corn (1 ear)

1/4 cup of white wine vinegar

2 tbs extra virgin olive oil

1/2 small Italian sweet red onion


1.  Make the Aioli

Chipotle chilies can be found in the ethnic section of many grocery stores.  Simply open the can take the chilies out, seed and rinse the red sauce off of them.  Put the chilies and other ingredients in a food processor and puree until smooth.  Place in the fridge until needed later.


2.  Grill the Sweet Corn

Liberaly cote with extra virgin olive oil – two ears of Glori Ann Sweet corn.  Personally I like just a little bit of char, it adds to the flavor.  Put directly on the grill.


3.  Chop and Prep All Veggies!

1 bunch of cilantro rinsed and chopped takes care of both the relish and the cakes!   Cut the kernels off the two ears of corn.  Chop a cup of jarred roasted red peppers.  Finely dice the red onion.  Finely seed and dice the yellow peppers.  Place the red peppers, red onion, yellow peppers and half of your corn and cilantro in a large bowl.



4. Mix the Cakes

With the remaining cilantro and corn – add the balance of the crab cake ingredients.  Mix in a large fry pan, heat preferably olive oil until it is very hot.  Take cake mixture, cote one last time in some additional masa flour and fry until crisp and brown on both sides.



5.  Plate and serve

Put aioli down on plate – place two crab cakes on top – a spoon full of relish and you are ready to eat!

What we like about this recipe.  Combination of flavors!  Crab and aioli are very rich, the relish and tartness balances and compliments the flavors.  Hopefully you try and send me your comments!

KStrickland November 23, 2012 Uncategorized