Corn-Crab Cakes with Chipotle Cream


Corn-Crab Cakes with Chipotle Cream

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Corn-Crab Cakes topped with Chipotle Cream on a bed of Lettuce

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Recipe Data


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    Servings and Ingredients

    Serves 8
    1 c. Hy-Vee mayonnaise, divided
    ½ c. Hy-Vee sour cream
    1 to 2 canned chipotle peppers in adobo sauce, finely chopped
    1 tbsp. Hy-Vee lemon juice
    ⅛ tsp. Hy-Vee salt
    4 fresh ears of corn or 2 cups Hy-Vee frozen whole kernel corn, thawed
    3 tbsp. Hy-Vee butter, divided
    ¼ c. finely chopped onion
    ¼ c. finely chopped green bell pepper
    2 Hy-Vee large eggs, beaten
    1 tbsp. stone-ground mustard
    1 tsp. Hy-Vee Worcestershire sauce
    ¼ to 1/2 tsp cayenne pepper
    1 ⅓ c. Hy-Vee plain bread crumbs, divided
    12 oz. lump crab meat
    ¼ c. cornmeal


    1. For chipotle cream, stir together 1/2 cup mayonnaise, sour cream, chipotle peppers, lemon juice and salt in a small bowl. Cover and chill until ready to serve.
    2. If using fresh corn, cut the kernels off the cobs. Melt 1 tablespoon butter in a skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onions and peppers are soft. Cool 10 minutes.
    3. Stir together eggs, remaining 1/2 cup mayonnaise, mustard, Worcestershire sauce and cayenne pepper in a large bowl. Stir in cooled corn, onion and peppers. Gently fold in 2/3 cup bread crumbs and crab meat. Chill mixture in the freezer for 10 minutes.
    4. To make jumbo corn-crab cakes, using a 1/2-cup measuring cup, shape crab meat mixture into 8 (1/2-inch-thick) patties. To make mini corn-crab cakes, using a 1/4-cup measuring cup, shape crab meat mixture into 16 (1/2-inch-thick) patties. Place on baking sheet and chill patties 10 minutes for easier handling.
    5. Stir together remaining 2/3 cup bread crumbs and cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
    6. Melt 1 tablespoon butter in a large skillet over medium heat. Add patties and cook until golden brown, about 4 to 5 minutes per side for jumbo cakes and 3 to 4 minutes for mini cakes. Repeat using remaining tablespoon butter and remaining patties. Serve with chipotle cream.

    Nutrition facts


    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 110mg
    • Sodium: 640mg
    • Total Carbohydrates: 29g
    • Protein: 13g

    Daily Values

    Vitamin A 8%
    Vitamin C 10%
    Iron 10%
    Calcium 8%

    Recipe Source:

    adapted from Hy-Vee Seasons Summer 2010.