Crab cake bites are always a hit on restaurant menus and are a sophisticated addition to cocktail parties at home. I love pairing crab cakes with an unoaked white wine like Sauvignon Blanc, Pinot Grigio, or a coastal climate white like Vermentino.
This crab cake recipe adds a fresh, colorful, and spicy Southwestern spin with the addition of the grilled corn salsa and drizzle of smoky chipotle crema. We prefer to use the air fryer method of cooking to save on cooking time and get a crispier crab cake but the pan-fried method works just as well. We give this a low mess level and a medium patience level because you will need to get your hands dirty when forming the patties which can take a bit of time to mold into the right shape.
To save extra time, we use the frozen roasted corn from Trader Joes for the salsa. While you can use premade chipotle aioli or mayonnaise, making chipotle crema from scratch tastes so good and you will have enough left over to use for other dishes!