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Baked Corn and Crab Cakes

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Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

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!).

Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

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.

Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

More Crab Recipes

Baked Corn and Crab Cakes

4.87 from 22 votes
3
Cals:97
Protein:11
Carbs:7.5
Fat:3
Deliciously baked lump crab cakes with sweet end of summer corn.
Course: Dinner
Cuisine: American
Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!
Prep: 15 mins
Cook: 30 mins
Chill Time: 1 hr
Total: 1 hr 45 mins
Yield: 8 crab cakes
Serving Size: 1 crab cake

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.

Last Step:

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Video

Notes

The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.

Nutrition

Serving: 1 crab cake, Calories: 97 kcal, Carbohydrates: 7.5 g, Protein: 11 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 73 mg, Sodium: 385 mg, Fiber: 1 g, Sugar: 1.5 g

Categories:

Photo credit: Jess Larson

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118 comments on “Baked Corn and Crab Cakes”

  1. Avatar photo
    Fatima Cundiff

    We don’t keep eggs in the house due to our kid’s egg allergy, what could be used instead of egg? Thanks!

  2. 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!

  3. Avatar photo
    Sally Scordino

    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? 

  4. My husband does not like crab-I was considering trying this with shredded chicken instead.  Any thoughts?

  5. 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.  Despite these substitutions the recipe was followed and was sooooo good.  Served with garden tomatoes and a garlic and kale jasmine rice.