Roasted Corn Crab Cake Slider
  • Alaina Hinkle

Roasted Corn Crab Cake Slider

Updated: Aug 26, 2019

So if you are hundreds of miles for the coast line like I am in good old St. Louis these will just make you feel like maybe just maybe you are eating this on a porch viewing the ocean?? I can only hope so! These are so delicious, perfect blend of tangy, smokey & absolutely perfect topped with that homemade red pepper aioli. Enjoy every minute of it & if you are viewing the ocean while you eat these.. I am DOUBLY jealous.


Red Pepper Aioli:

1/2 cup mayo

1/2 cup sour cream

2 cloves garlic

2 tbsp minced fresh onion

1/2 large lemon juiced

1/2 tsp salt

2 tbsp fresh basil chopped

2 whole roasted red pepper

Crab Cake:

Makes 8 sliders

16 oz lump crab meat

2 ears of corn roasted ( 1 tbsp butter, smoked paprika, salt & pepper)

1 whole roasted red pepper

3/4 cup Italian bread crumbs

2 eggs beaten

1/4 cup Fresco Authentic Mexican cheese

3 tbsp minced fresh onion

1 large garlic clove minced

3 tsp fresh lemon juice

2 tbsp sour cream

1 tsp dried parsley

1/2 tsp garlic salt

1/2 tsp garlic powder

1/2 tsp salt & pepper

1/4 tsp chili powder

1/4 tsp paprika

1/8 SMOKED paprika (yes this is at the store & yes you need to get it! Adds a special something!)


Preheat oven to 400 degrees & spray baking sheet with olive oil

1. Spray the 3 whole raw red peppers with olive oil & sprinkle with salt, then set on the baking sheet. Next spread butter on the 2 ears of corn & sprinkle with salt, pepper, smoked paprika on each side of the corn & place on baking sheet as well. You will bake them for 20 minutes on each side. I prep the aioli & crab cakes while the peppers & corn is roasting.

2. In a small mixing bowl add parsley, garlic salt, garlic powder, salt, pepper, chili powder, paprika & smoked paprika. Then whisk together & set aside.

3. In a large bowl add in crab meat, bread crumbs, cheese, onion, garlic, lemon juice, beaten eggs & sour cream. Then sprinkle in the seasoning above. Mix throughly until well combined. Then set aside to wait to add the roasted corn.

4. In a high power blender add in mayo, sour cream, garlic onion, lemon juice, salt & basil-- then wait until the veggies are done roasting

5. One red peppers are done let them cool for a few minutes. Then peel the skin off-- should come off very easy at this point. Then cut all 3 in half to release the liquid inside & seeds, as well as the stem. Place 4 halves into the blender & leave the other 2 halves to slice to be able to put on top of the burgers. Then blend all the aioli ingredients until smooth. Pour into a bowl & refrigerate as long as you can. It will get thicker the longer it is in the refrigerator. If you want it thicker you can add more mayo.

6. Lastly cut off the corn from the cob & place in the crab cake bowl. Then fold the corn in until all is combined. Then form into 8 patties. Then grill about 8-10 minutes turning once. You want each side nice & golden brown. Then eat with a brioche bun, aioli, lettuce & roasted red pepper slices on top!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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