Baked lump crab cakes with sweet end of summer corn.
The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absoulytely getting the most out of my favorite summer vegetables while I can.
These crab cakes which I adapted from this recipe were delightful with little sweet bits of corn in each bite. There is no need to cook the corn, it cooks as it bakes. Serve these with a salad and some fresh garden tomatoes and you have yourself a meal.
The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.
Baked Corn and Crab Cakes
Servings: 8 • Size: 1 crab cake • Old Points: 3 pts • Points+: 4 pts
Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 385 mg
- 1 cup corn kernels (fresh)
- 1 cup (about 30) reduced fat Ritz crackers, crushed
- 1 whole egg plus 2 egg whites, beaten
- 4 scallions, chopped fine
- 1/4 cup minced red bell pepper
- 2 tbsp light mayonnaise
- 2 tbsp fat free yogurt
- 1/4 cup fresh parsley
- 1 lemon, juiced
- 16 oz premium lump crab meat, picked free of shells
- salt and pepper to taste
- cooking spray
In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.
Chill in the refrigerator at least 1 hour before baking.
Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.