American · Mexican

South of the Border Crab Cakes

Name: South of the Border Crab Cakes
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Yield: 8 servings
Cuisine: American, Mexican
Ingredients: ½ cup mayonnaise; ¼ cup sour cream; 1 TBSP lime juice; 2 tsp canned chipotle peppers in adobo sauce, minced; 1 tsp adobo sauce, from the can; ¼ tsp kosher salt; 16 oz. lump crab; ¼ cup jalapeño, seeded and finely chopped; 1 ear corn, charred on the grill or under the broiler; ½ cup mayonnaise; ¼ cup cilantro, chopped; 3 TBSP fresh lime juice; ½ cup panko bread crumbs; ¼ tsp kosher salt; ¼ tsp black pepper; ⅛ tsp smoked paprika; 3–4 TBSP olive oil, for frying; 1 cup panko bread crumbs, for coating the crab cakes before frying

A good crab cake is such a treat, and I want that sweet crab to shine even when I’m trying something a little different. For this version, I brought in charred corn, jalapeño, fresh lime, and cilantro to give an American seafood favorite a Mexican-inspired twist. The panko coating turns golden and crisp while the inside stays tender, with little bites of corn tucked among the lump crab. Then comes the creamy chipotle sauce, adding just the smoky kick I’m looking for. This is the kind of dish that makes dinner at home feel like a little occasion—and gives me another delicious reason to cook seafood.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Classic American crab cakes meet bold flavors from south of the border in this crisp, colorful seafood dish. Sweet lump crab and charred corn balance the jalapeño and smoky chipotle, while fresh lime and cilantro keep every bite bright.

Why These Flavors Work

Sweet lump crab is a natural partner for smoky, bright Southwestern flavors. Charred corn adds caramelized sweetness, jalapeño supplies fresh heat, and cilantro and lime lift the richness of the crab cakes. The creamy chipotle-adobo sauce reinforces the smoky flavor while cooling and balancing each crisp bite.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 6 cooked crab cakes and all of the chipotle-adobo sauce (about 3/4–1 cup total depending on original amount made). to make Southwest Crab Cake Tacos with Lime-Cilantro Slaw.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Southwest Crab Cake Tacos with Lime-Cilantro Slaw

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COOKING MODESouth of the Border Crab Cakes

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 4

STEP 1

To make the sauce, mix the mayonnaise, sour cream, lime juice, chipotle peppers, adobo sauce and salt together in a bowl. Refrigerate.

STEP 2

To make the crab cakes, add the crab, jalapeño, corn, mayonnaise, cilantro, lime juice, bread crumbs, salt, pepper and smoked paprika to a bowl and mix well.

STEP 3

Shape the mixture into 3-inch-diameter patties. Add 1 cup panko to a plate and coat both sides of the crab cakes in the panko. Put the crab cakes in the refrigerator for 30 minutes to firm up.

STEP 4

Heat a frying pan to medium-high heat. Add the olive oil. Sauté the crab cakes on each side for approximately 3 minutes or until each side is lightly browned. Remove and drain on a paper towel-lined plate. Serve with chipotle sauce.

How to Make South of the Border Crab Cakes

Mix the Chipotle Sauce

Combine the mayonnaise, sour cream, lime juice, chipotle peppers, adobo sauce and salt, then refrigerate.

Combine the Crab Mixture

Mix the crab, jalapeño, charred corn, mayonnaise, cilantro, lime juice, panko and seasonings.

Shape the Crab Cakes

Form the mixture into eight patties approximately 3 inches in diameter.

Coat with Panko

Press both sides of each crab cake into the remaining panko bread crumbs.

Chill Until Firm

Refrigerate the coated crab cakes for 30 minutes.

Pan-Fry

Cook in olive oil over medium-high heat for approximately 3 minutes per side, until lightly browned and crisp.

Drain and Serve

Drain briefly on paper towels and serve with the chilled chipotle sauce.

Recipe Guidance

Storage

Refrigerate cooked crab cakes in a shallow airtight container within 2 hours and use within 3 to 4 days. Keep any accompanying sauce in a separate covered container.

Reheating

Warm the crab cakes on a baking sheet at 350°F until the centers reach 165°F. Avoid microwaving when possible because it can soften the exterior.

Make Ahead

Shape the crab cakes, cover them, and refrigerate for several hours before cooking. This also helps them firm up; cook them shortly before serving for the crispest exterior.

Serving Suggestions

Serve with the recipe's sauce, lime wedges, and a crisp slaw or green salad. They may be plated as an appetizer or a main course.

Mary’s Introduction

Why These Flavors Work