The summer is (sadly) coming to an end and sweet local corn will soon be a thing of the past. Here is one of my favorite corn recipes, Sweet Corn and Crab Cakes with Chipotle Remoulade…And to end the summer with flavor, click HERE to sign up for my September Cooking Classes.


* ¼ cup mayonnaise

* 1 large egg

* 1 teaspoon hot sauce

* 1 pound jumbo lump crab

* 1 cup bread crumbs

* ½ cup sweet summer corn kernels

* 1/3 cup finely diced roasted pepper

* 3 tablespoons olive oil

* Chipotle Remoulade to garnish your cakes with, optional

In a bowl, whisk together the mayo, egg and hot sauce. Add the crab, bread crumbs, corn, and pepper. Mix well, breaking up some of the lumps of crabmeat. Cover and refrigerate for 1 hour.

Divide the crab mixture into approximately 8 equal portions, then form each portion into a cake, transferring the cakes as formed to a flat baking sheet.

In a large, heavy nonstick skillet (work in batches so you don’t crowd the pan), warm some of the olive oil over medium heat. With a spatula, carefully slide the crab cakes into the skillet. Cover and cook until golden brown and crisp, about 5 minutes. Carefully turn the cakes, cover the skillet and cook until golden brown, crisp and just cooked through while remaining moist, 4 to 5 minutes. Drain on paper towels.

Serve some of the Remoulade on top of, underneath, or beside the cakes.


* 1 cup mayonnaise

* 4 teaspoons finely chopped scallions

* 1 tablespoon minced chipotle chiles in adobo

* 2 teaspoons lime juice

* 1 teaspoon Dijon mustard

In a bowl, stir together the mayo, scallion, chipotles, lime, and mustard. Keep in fridge for up to 3 days.