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Jonah Crab & Corn Cakes

Lauren Collins

Light, airy Jonah crab cakes, made with freshly picked summer sweet corn and perfect for an app or a meal.

I used my handy air fryer for this recipe, which is great when you don't want to turn on the oven on a hot day, but I have directions for the oven as well!

You can make a quick lime crema to go with these crab cakes, or they taste great with a southwestern style salad, with ingredients like fresh pico de gallo, avocado and cilantro.  You can also freeze them to enjoy in the colder months.


I used Jonah crab meat, freshly caught off the Fishermen's View boats, which is a deliciously sweet, subtle, light texture of crab meat.  

I love these crab cakes because they are light and airy - dense and heavy aren't my jam!

The Ingredients

I try to use as little ingredients as possible for my recipes, so you don't end up with a laundry list of things to buy.  These crab cakes are no different.  

I picked up fresh ears of corn from the Sandwich Farmer's Market, then stopped over to the Fishermen's View Market for a pound of fresh Jonah crab meat, caught from their own boats just days before.  

The other ingredients are some scallions, half a bell pepper, cilantro and/or parsley, and then your binding ingredients such as the panko, egg and Greek yogurt.  

I didn't add in any Old Bay or any other strong seasonings because I really wanted the sweetness of the crab and corn to stand out, but if you want some extra flavor, by all means go for it, but in my opinion these are perfect just as they are!

Assembling the Crab Cakes

First you'll combine everything in a bowl and mix it together with your hands.  You'll want to have a baking sheet lined with parchment paper ready for them.

Gently form them into patties, and if the mixture is too wet, add more panko.  Lay them on the parchment paper and then the most important part of the whole process of making crab cakes happens: 

You must let them sit in the fridge for at least 30-45 minutes, an hour being even better.

The reason for this is so that they can set properly and won't fall apart.  You'll see when you make the patties that they are fragile and will easily fall apart, but once they set in the fridge, they'll be good to go.  

Air Fryer vs. The Oven

If you don't have an air fryer yet, I highly suggest you get yourself one!  Ryan and I received one as a housewarming gift a few years ago from our good friend and MFCC member Dick Glockner and his wife Arlene - thanks again guys!!

The greatest thing about an air fryer is the fact that you get an ultra crispy texture that you'd normally get from a deep fryer with a lot of oil, expect there's no oil used at all.  It's the greatest invention.  It's also wonderful to use on a hot summer day, when turning on the oven sounds like absolute torture.  

If you're using an air fryer, it will take 12-15 minutes.  If you use the oven it will take 25-30 minutes, so it's also a major time saver.  

Either method is great for these Jonah crab cakes, and both methods will give you deliciously crispy, light and airy crab cakes.

Making the Lime Crema Sauce

The lime crema sauce is a great little addition to these crab cakes, however a little goes a long way - just a dollop on each cake!

To make the lime crema, simply mix together 1/2 cup Greek yogurt, the zest and juice from half a lime and salt to taste.  You can get fancier and add cilantro, jalapeno and bell pepper, but this is just as good.

I also like to have these cakes on top of a southwestern style salad.  I chop up red and green cabbage, shredded carrot, diced radish, pepitas, cojita cheese, crushed tortilla chips, a scoop of fresh pico de gallo and a little avocado vinaigrette.  The flavors in the salad combined with these crab cakes is soooooo yummy.  Or, you can just have them plain as they are!

They are great reheated in a pan with a little oil, letting them brown on each side for 4-5 minutes.

I hope you enjoy these crab cakes as much as we do!  You can click here to print the recipe or see it below!

What do you think?

Let me know by commenting below.

  1. Lauren,

    Love the recipe…not only fluffy and sweet, but the colors red,yellow, green wrapped in a golden pillow…simple, fresh, relish…Thank you for sharing, Michael

    1. Thank you so much Michael! They’re so easy to make and so delicious 🙂


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