Baked Corn and Crab Cakes

Deliciously baked lump crab cakes with sweet end of summer corn.

Deliciously baked lump crab cakes with sweet end of summer corn.Baked Corn and Crab Cakes

I love making a quick batch of summer crab cakes for dinner on those lazy hot evenings. Some of my other favorite versions are Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Caked Benedict with Avocado Relish (also good as a breakfast!).

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 absolutely 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.

Deliciously baked lump crab cakes with sweet end of summer corn.
Deliciously baked lump crab cakes with sweet end of summer corn.

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Baked Corn and Crab Cakes

Deliciously baked lump crab cakes with sweet end of summer corn.

Ingredients:

  • 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

Directions:

  1. In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
  2. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  3. Gently shape into 8 patties using a 1/2 cup measuring cup.
  4. Chill in the refrigerator at least 1 hour before baking.
  5. Preheat oven to 425°.
  6. Grease a baking sheet with cooking spray.
  7. Bake about 12-14 minutes on each side, or until golden brown.

Nutrition Information

Yield: 8 servings , Serving Size: 1 crab cake

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 4
  • Calories: 97 calories
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 73mg
  • Sodium: 385mg
  • Carbohydrates: 7.5g
  • Fiber: 1g
  • Sugar: 1.5g
  • Protein: 11g
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