Savor the Summery Flavors of Corn and Crab Cakes with Sriracha Mayo

Summer is the perfect time to indulge in fresh, vibrant flavors that remind us of sun-drenched days by the seaside. One such dish that perfectly encapsulates the essence of summer is corn and crab cakes with sriracha mayo. These delightful cakes combine the sweet and savory taste of crab with the fresh crunch of corn, creating a mouthwatering experience that is sure to impress at any gathering.

The Star Ingredients

Crab Meat: The star of the dish, crab meat brings a delicate, slightly sweet flavor that pairs beautifully with the other ingredients. It’s light yet satisfying, making it the perfect protein for a summer dish.

Corn Kernels: Whether fresh, canned, or frozen, corn kernels add a burst of sweetness and a delightful crunch to the crab cakes. They also provide a lovely contrast in texture, enhancing each bite.

Red Bell Pepper and Green Onion: Finely chopped red bell pepper adds a subtle sweetness and a vibrant color, while green onion imparts a mild, fresh flavor that complements the crab perfectly. These veggies not only enhance the taste but also add visual appeal to the dish.

Fresh Parsley: Chopped fresh parsley adds a pop of green and a hint of earthiness, balancing the sweetness of the crab and corn. It’s a simple yet effective way to elevate the overall flavor profile.

Panko Breadcrumbs: These Japanese-style breadcrumbs are known for their light and airy texture, which helps create a perfectly crispy exterior for the crab cakes without being too heavy.

Mayonnaise and Dijon Mustard: These ingredients act as the binding agents, ensuring the crab cakes hold together beautifully while adding a creamy richness and a hint of tanginess.

H.U.T.K Seasoning, Salt, and Pepper: Seasoning is crucial for bringing out the best in each ingredient. The blend of H.U.T.K seasoning, salt, and pepper provides just the right amount of spice and depth of flavor.

The Perfect Accompaniment: Sriracha Mayo

No crab cake is complete without a delectable dipping sauce, and sriracha mayo is the perfect choice. The creamy mayonnaise base is spiced up with sriracha sauce, offering a kick of heat that complements the sweetness of the crab cakes. A touch of lime juice adds a refreshing citrus note, while a hint of honey balances the flavors with its natural sweetness. This sauce is versatile and can be adjusted to your preferred level of spiciness.

Cooking and Serving

Once the crab cake mixture is prepared, forming and refrigerating the patties before cooking ensures they hold together well and achieve that coveted crispy exterior. Cooking them in a skillet with a little olive oil creates a golden brown crust, while keeping the inside tender and moist.

Serve these delectable corn and crab cakes with a dollop of sriracha mayo on top and extra sauce on the side for dipping. The combination of flavors and textures will transport you to a seaside retreat with every bite.

Whether you’re hosting a summer get-together or simply craving a taste of the coast, corn and crab cakes with sriracha mayo are sure to delight your taste buds and become a seasonal favorite. Enjoy this dish as an appetizer, main course, or even a delightful snack—it’s versatile, delicious, and undeniably summery.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Rustic Crab and Corn Cakes with Sriracha Mayo

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • Crab Cakes:
  • 1 lb crab meat ( squeeze juices out)
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon H.U.T.K
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)
  • Sriracha Mayo:
  • 1/2 cup mayonnaise
  • 12 tablespoons Sriracha sauce (to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon honey


  1. Prepare the Crab Cake Mixture:
  2. In a large bowl, combine the crab meat, corn kernels, finely chopped red bell pepper, finely chopped green onion, chopped fresh parsley, and panko breadcrumbs.
  3. In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, HUTK seasoning, salt, and pepper.
  4. Pour the wet mixture into the bowl with the crab mixture and gently mix until well combined. Be careful not to break up the crab meat too much.
  5. Form the Crab Cakes:
  6. Divide the mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick.
  7. Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold together during cooking.
  8. Prepare the Sriracha Mayo:
  9. In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and honey until smooth. Adjust the amount of Sriracha sauce to taste.
  10. Cook the Crab Cakes:
  11. Heat the olive oil in a large skillet over medium-high heat.
  12. Add the crab cakes to the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the skillet.
  13. Serve:
  14. Transfer the cooked crab cakes to a serving platter.
  15. Top each crab cake with a dollop of Sriracha mayo.
  16. Serve immediately, with additional Sriracha mayo on the side if desired.
  • Category: seafood, entrees, recipes