Charred Corn Crab Cakes with Watermelon Rind Slaw

Type of Dish


Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Serves 3 – 4

about this dish

Coca-Cola Life pairs with the subtle natural sweetness of watermelon rind to bring out the complex texture and flavors, yet lightness, of crab cakes.


Charred Corn Crab Cakes

  • 1 carrot, diced
  • 1 cup chopped scallions
  • 1 large red bell pepper, diced
  • 2 tablespoons butter
  • 2 cobs white corn
  • 1 pound lump crab
  • 1 cup mayonnaise
  • dash of sriracha
  • 1/3 cup sugar
  • 1/2 lemon to squeeze
  • 1 cup panko bread crumbs

Watermelon Rind Slaw

  • 1/2 small watermelon
  • salt and pepper to taste
  • parsley, chopped
  • sweet pepper vinaigrette


  • parsley

Beverage Pairing

  • Coca-Cola Life


Sweat the vegetables.


In sauté pan, sweat carrot, scallions and pepper with butter.

Char the corn.


Place corn cobs on direct flame of stove burners to char outside. Once lightly charred, cut off kernels and add to cooked vegetables. Cool.

Make the crab cakes.


In bowl, add corn kernels to crab meat and lightly mix with spatula. Avoid breaking large chunks of meat. In separate bowl, mix mayonnaise, sriracha, sugar and lemon juice. Slowly fold in crab mixture. Add bread crumbs.


Use ice cream scoop to form mixture in hand to flatten crab mixture to 1 1/2-inch discs. Lightly toss in leftover bread crumbs. Refrigerate for 20 minutes.


Preheat oven to 350 degrees. Heat olive oil in medium sauté pan. Sear 6 to 7 crab cakes until crispy (about 2 minutes each side). Once seared, place on middle rack of oven and bake 10 minutes.

Make the watermelon rind slaw.


Cut rind from watermelon, leaving very small layer of melon (mostly white with a little pink) on rind. Set melon aside. Use box grater or Robot Coupe to shred rind to resemble consistency of slaw. Season with salt and pepper to taste. Add chopped parsley and toss with vinaigrette.

Plate the dish.


Plate slaw and crab cakes side by side. Set aside extra sweet pepper vinaigrette for dip / plate garnish.



Serve and enjoy with a Coca-Cola Life.

Jamie Barnes

Chef Jamie Barnes is a graduate of Johnson & Wales University who’s worked front and back of the house in restaurants in Virginia and North Carolina. When he’s not on the road hosting pop-up dinners, you’ll find him running his food truck, What The Fries CLT.

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