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.
Notes
Nutrition
Photo credit: Jess Larson
I like all your cooking
can I get the recipes on my email when you send them
Thanks for great food
Judith
Done.
Best I have ever done with crab cakes, I think the air fryer made a big difference too. I did a couple things different from the recipe, used plain panko, and got good claw crab meat instead of lump, and it worked out fine. Nice recipe with corn in them that adds flavor without a lot of other seasonings added to them. Very nice and fresh tasting.
Made a double batch last night – delish! Teenage boys had theirs on wheat hamburger buns with cocktail sauce. Had mine with arugula salad and tomatoes. Then we had them with a fried egg for Sunday breakfast! Â
I’ve never made crab cakes before, in fact, I’m new to shellfish. This was very good.  I air fryed three and froze five uncooked. My only dilemma is how to cook the ones I froze. This is a winner!  We liked it so much I shared it with my daughter and best friend. Yum yum!
Help! I’m new to WW I see 3 Points and then at the bottom I see 4 points? I want to make these and would like to track correctly. Thanks!
Hi Heather! So the 3 is freestyle points and the 4 is points plus (+), which is an older WW program. 🙂
Can you make this the night before and chill in the fridge overnight before baking?Â
Sure
I hate to throw a wrench into the mix but . . . since I’m predominately Paleo, what do you suggest I replace the Ritz crackers with? Any ideas?? They look delicious!!!
Don’t know what I did wrong but they came out terrible followed to a T sorry just didn’t like them … maybe it was the crab I used 😔
These were so good!  More prep time than I anticipated, but will allow for that next time.  Had corn on the cob and a salad with them….perfect summer dinner.  Thanks for another terrific recipe!
What silverware do you have? I love the dark look! Thank you for the recipe!
Wonderful! Â My husband ate 4 of them. Â
Can you please tell me how many entree sized cakes this recipe makes? Â Thank you!
One was enough for me but my husband ate two. They are pattie size.Â
Could you make and freeze these before cooking? Hoping to take this on our next camping trip.
Sure
How long would you cook them if frozen?
I do not have an air-fryer; how would I prepare them ? Bake ? At what heat? Pan sauté? Please advise….Â
The recipe is for the oven. Air fryer is extra..
I don’t have a website.
I still want to enjoy your recipes!
GINA, Â do we use Greek yogurt.
This was delicious but took a long time to prepare. More of a weekend dinner than a weeknight dinner but we will make it again. We truly enjoyed the flavor. Maybe if my knife skills were better or I used a food processor it would be better but mincing all those things took a lot of time.
I have made these several times, and while a little messy, they always turn out great.
I usually serve it on a bun with a mix some non-fat greek yogurt with old bay seasoning as a spread.
They also freeze very well. Make sure to use real lump crab. I have tried with canned and it's just not the same.
Those look fantastic, I really have to try them. Thanks. Amybeth Hurst, Portland, ME
What would a good substitute for the crackers be? Can’t find them in my grocery. Thanks!
You need a binder… Saltines would work, whole wheat crackers would be less tasty, but be healthier…
Any “club” crackers would be the same as “Ritz”
Just as a note, if you are trying to avoid high fructose corn syrup, watch out for those 30 ritz crackers. I'm sure there is a less processed alternative. Perhaps substitute with panko?
Just made these and they are delicious! Being from Baltimore, Maryland I had to add old bay to it and it did not disappoint!! I loved it thank you
This looks fantastic and I live near the Gulf Coast – fresh crabmeat is easy to come by. Gina, do you have any ideas for a Weight Watcher friendly comeback or remoulade sauce to top with this?
The carbs are too low on here. 1 cup corn is 40g carb and 30 Ritz crackers are 60g carb. 100/8 servings = 12.5 per crab cake, not 7.5. A big difference for someone who is eating low carb.
Made this tonight and it was AMAZING! Also made the Zesty Lime Chipoltle Sauce and it was a perfect condiment. Probably a little time consuming for a Monday evening but was dying to try before all the fresh corn is gone. Can't wait to have friends over and blow them away with it.
Made this tonight and it’s a keeper.  Replaced Ritz crackers with  panko breadcrumbs.  Served with cauliflower tots and a garden salad.  The hardest park of the prep was putting it in the refrigerator for an hour prior to cooking .  Well worth the wait!
Great recipe. I added a little Old Bay which worked well.
this recipe is superhit i love it this recipe has got a very good taste…
foods and recipes
Made this tonight for dinner and it was a huge hit! Thanks for these delicious recipes 🙂
I accidentally bought minced crab claw meat. It made the cakes very soft, so I added 10 more crackers and formed the cakes and put in the freezer for about 30 min and then baked. They turned out delicious.simply filling points=2 points/cake
Made this tonight, very yummy!
Is the corn cooked or raw?
Thanks,
Diane
These look amazing. I can't wait to give them a shot. Thanks, for all you do.
Costco has great canned lump crab in the refrigerator section…I typically dislike canned crab 😉
This was delicious! I subbed 1/4 a cup of breadcrumbs bc I live in Germany and can't get Ritz crackers. They were still delicious!
Made this today with your chipotle red pepper lime sauce (from the other recipe) and it was absolutely fantastic! I can't believe it came out of my oven. I do highly recommend the sauce – it wasn't too spicy, just right. Delicious. Thank you! I love your recipes!
Do you think I can use shrimp instead of the crab? I have some small shrimp and really want to try this! Please let me know!
Can I not use the corn?
I never knew to refrigerate before baking them! Thanks for that tip!
Have corn ready to go for this recipe- yay!
This sounds great!!! I think I can use a burger press to get them as pretty as yours…
Thanks!
We have tons of fresh caught salmon in our freezer – think I could use that instead of crab?
This sounds great – but if you are on a gluten-free diet, any suggestions for replacing the Ritz crackers?
Ohhh what a yummy recipe! I just love crab cakes!!
Man-oh-man, I cannot wait to try these! The husband and toddler will LOVE them (as will I) … Nom nom nom …
These look amazing!!
I may just have to get cracking on this!
Thanks for the recipe and all that you do, Gina!
This looks amazing! Our Wellness Committee is starting a weight watcher's group at work and it starts tomorrow. Looks like this would be an amazing meal to share with them! 🙂
Any recommendations for good canned brands to purchase? Unfortunately, I am very far away from the coast (in Dallas, TX) and likewise the freshest of the fresh seafood. If I wanted, I could purchase cooked crab meat from a higher end grocery store like Whole Foods or Central Market, but it's expensive. I did see a live Dungeness Crab in a tank at Central Market last week (makes me miss San Francisco), but there's no way I'd ever cook it myself. I just don't have the cajones for that!
hey gina,
im new here. your website is awesome but i was kind of confused about how the point system worked.
thanks
btw your kale chips recipe was sooooo good
Orange Awesomesauce,
the points system is a weight watcher thing.
Have you double checked the calories? I entered the ingredients into the My Fitness Pal app and told it 8 servings and it's telling me 1 serving is 142 calories. I still love your site and think your recipes are delicious. I actually plan on making these tonight with a couple substitutions. I wanted to make sure my calories were still comparable and couldn't figure out why I was coming up with so much more than you.
I love crab cakes.. this looks like a great remodel. So, tell me.. how do you make your patties so perfect and with an "edge"?
Do you know if you could freeze the extras?
I used to frequent a high end resturant that served crab cakes over a bed of european salad greens with a balsamic vinegar dressing. Going to try this with that twist…thanks for inspiration..
sounds yummy!
I did
This looks super yummy! I have a shellfish allergy. Do you think I could make this wth chunk chicken?
In theory it should work, maybe even tuna fish.
We must be on the same wave length, I had fish cakes on the menu this week. I usually use ground white fish (I take whole filet and use my kitchen aid grinder to make the meat) – what can I say quality seafood is tricky to come by in Phoenix, I'm so jealous of you and your 'seafood store'
Any whoo great recipe and I am definitely inspired to add corn to our dinner this week.
I'm lucky to live on the coast! I used to go crabbing for fun and make a great sauce, I need to find the time to do that again.
This looks delicious. If you don't have fresh corn can you use frozen corn?
Sure
P.S. I made your lobster roll recipe over the weekend, and made the baked zucchini sticks to go along side. Loved it!
Gina, have you ever done a recipe like this with imitation crab? I have some in the fridge right now, and am tempted to put it to use in this recipe.
No but I'm sure it would be quite tasty.
How do you buy the crab? I have never purchased it. Is it in a can or fresh? These look divine!
I buy it fresh from my seafood store, but you can also get it canned.
Great thank you! Can't wait to make them.
Looks so good! My husband is sauce person, would you recommend any type of sauce to go on top or on the side?
I liked to my other recipe above which has a roasted red pepper chipotle sauce, it's really good if you like some kick!
That's perfect for us! Thank you!
these look delicious and healthy
Your crab cakes look crispy and I guess they would have a bit of sweetness from corn…yum!!Thanks
Make this with a corn and tomato salad!
This looks positively WONDERFUL! I happen to have 6 ears of corn waiting to be used in the kitchen. What a shame!