Baked Corn and Crab Cakes
Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!
Baked Corn and Crab Cakes
If you love crab cakes, you may also love these Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Cakes 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 them with a salad and some fresh garden tomatoes and you have yourself a meal.
Cooks Note
The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don’t skip that step.
More Crab Recipes
- Waffled Crab Cakes
- Crab Cakes Benedict with Avocado Relish
- Spicy Crab Stuffed Avocado
- Summer Crab Salad with Tomatoes and Avocado
- Crab Guacamole
Baked Corn and Crab Cakes
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
Instructions
- 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 425F. Grease a baking sheet with cooking spray.
- Bake about 24 to 28 minutes turning halfway, or until golden brown.
Air Fryer Method
- Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.
Video
Notes
Nutrition
Photo credit: Jess Larson
Vegetarian Meals
Gluten Free
Under 30 Minutes
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We don’t keep eggs in the house due to our kid’s egg allergy, what could be used instead of egg? Thanks!
This is my favorite go-to crab cake recipe! I always use fresh sweet corn which complements the sweetness of the crabmeat. Living near the Chesapeake Bay in Virginia, we catch our own crabs too. Thank you for this wonderful recipe!
Can you use sour cream, or anything besides yogurt?
One thing always confuses me. 3 tbsps egg whites equal one egg so when you say 2 egg whites are you referring to 2 tbsps or 6 tbsps?Â
My husband does not like crab-I was considering trying this with shredded chicken instead. Â Any thoughts?
What gluten-free crackers would you suggest instead of Ritz? Thank you!
I had farmers market corn but no crab so I subbed diced shrimp and an 8oz package of imitation crab (only because I had a package that needed to be used). Also used panko because I had no Ritz in the pantry. Â Despite these substitutions the recipe was followed and was sooooo good. Â Served with garden tomatoes and a garlic and kale jasmine rice.