Skinnytaste > Main Ingredient > Seafood Recipes > Baked Corn and Crab Cakes

Baked Corn and Crab Cakes

This post may contain affiliate links. Read my disclosure policy.

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

Skinnytaste Simple promo banner

Baked Corn and Crab Cakes

4.67 from 27 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 minutes
Cook: 30 minutes
Chill Time: 1 hour
Total: 1 hour 45 minutes
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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

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

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




123 comments on “Baked Corn and Crab Cakes”

  1. These are delicious and reheat well for leftovers! I did add some paprika and garlic for extra flavor based on a suggestion from another review.

  2. I love all of the skinnytaste recipes but not this one. I did refrigerate the patties but for some reason they wouldn’t stay together as a patty. Also I found it to be extremely tasteless.

  3. LOVE! Can’t find reduced fat Ritz so used reduced Club crackers. Made the sriracha mayo from another recipe cause why not?!

  4. It taste very good but mine stuck to the pan and fell apart. I don’t know what I did wrong. I put them in the refrigerator.

  5. I can’t find low-fat Ritz crackers in my area. I season with Old Bay and a touch of Smoked Paprika. I never add salt. Maybe using the regular Ritz crackers adds salt to the recipe. I’ve made them in the Air Fryer and oven. I find the oven to be easier.

  6. 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!

  7. 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!

  8. 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? 

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

  10. 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.

  11. What is the best way to buy crabmeat when you don’t live near the ocean? I’ve seen canned in the refrigerated section of grocery. Is that the best?

    1. We live in Az and bought ours at Safeway. It was by the butcher and packaged in 8oz little tubs. Each tub was $12.99

  12. These are amazing. – so easy and so good. I made a half recipe and baked them as I was ready to eat them. Will definitely make again!

  13. I have made these before they are delicious! But my mom can no longer eat corn and I was making for her, do you suggest I just leave out or should I sub with something else?

  14. These were absolutely fantastic! Not heavy feeling however fully satisfying. We made it with fresh corn during the summer (just super delayed with rating this recipe)! Will make again since it was such a hit with everyone! Summer can’t come soon enough!!

  15. Avatar photo
    Cathy Jo Baker

    I look forward to trying these! I do have a question… how do you use a 1/2 C measuring cup to form them? Is it just measuring out 1/2 C of material or? Thanks!

  16. Excellent! I’m amazed at how simple these were to make and how great they came out. The only change I made was adding a clove of minced garlic. I was so scared to turn them halfway through, but they stayed together very well. 

  17. I calculated the calories for 1 crab cake using your ingredients. I omitted the pepper, scallions, lemon juice, spray and parsley. The result is 153 cal per patty.

  18. I love (literally) every single Skinnytaste recipe I’ve made, but this has to be my absolute favorite. A true gem, and a perfect summer dinner!

  19. I have made this recipe several times over the past couple of weeks because I can’t go a day without them!! OH MY GOODNESS. More crab recipes, please! This one is amazing.

  20. The best crab cake recipe ever!!!  I have tried a lot of other recipes and this is the best one hands down. Adding egg whites and chilling for 1 hr is genius and key to keeping the cakes together.  

  21. If you freeze the crab cakes, how do you cook them in the oven? Do you put frozen crab cake in the oven when ready to cook? Or do you need to I unthaw before placing them in the oven? 

  22. Wanted to make in February! Since corn not in season used 1 cup of Steamfresh corn. Came out great. Since only serving two made half of the recipe. Quite delicious. Skinny Taste my go to inspiration for healthy delicious recipes.

  23. Avatar photo
    Judith Short

    I like all your cooking
    can I get the recipes on my email when you send them
    Thanks for great food
    Judith

  24. 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.

  25. 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!  

  26. 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!

  27. 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!

    1. Hi Heather! So the 3 is freestyle points and the 4 is points plus (+), which is an older WW program. 🙂

  28. 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!!!

    1. I’ve used paleo Panko crumbs, and they work great. You don’t even need a whole cup, I don’t think.

  29. 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 😔

  30. 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!

  31. I do not have an air-fryer; how would I prepare them ? Bake ? At what heat? Pan sauté? Please advise…. 

  32. 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.

  33. 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.

      1. 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”

  34. 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?

  35. Avatar photo
    barbara chroniger

    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

    1. My hubby made these for dinner tonight and we loved them!
      Quick question- when I put your nutrition info into my WW
      App calculator it came up with 2 on Green whereas your numbers say 4. Which should I go with?? Thanks!

  36. 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?

  37. 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.

  38. 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.

    1. 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!

  39. Avatar photo
    nursekittykat

    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

  40. 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!

  41. 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!

  42. 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!

  43. This sounds great – but if you are on a gluten-free diet, any suggestions for replacing the Ritz crackers?

  44. Man-oh-man, I cannot wait to try these! The husband and toddler will LOVE them (as will I) … Nom nom nom …

  45. Avatar photo
    Lissa Schubert

    These look amazing!!
    I may just have to get cracking on this!
    Thanks for the recipe and all that you do, Gina!

  46. Avatar photo
    no pain, no gain

    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! 🙂

  47. Avatar photo
    Elaina Newton

    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!

  48. Avatar photo
    Orange Awesomesauce

    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

  49. 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.

  50. 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"?

  51. 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..

  52. This looks super yummy! I have a shellfish allergy. Do you think I could make this wth chunk chicken?

  53. 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.

    1. Avatar photo
      Gina @ Skinnytaste

      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.

  54. P.S. I made your lobster roll recipe over the weekend, and made the baked zucchini sticks to go along side. Loved it!

  55. 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.

      1. Could I replace ritz crackers with a low carb like almond meal? If so what quantities? Thanks 

  56. Avatar photo
    Kaitlynn Bell

    Looks so good! My husband is sauce person, would you recommend any type of sauce to go on top or on the side?

    1. Avatar photo
      Gina @ Skinnytaste

      I liked to my other recipe above which has a roasted red pepper chipotle sauce, it's really good if you like some kick!

  57. Avatar photo
    SkinnySimpleRecipes

    Your crab cakes look crispy and I guess they would have a bit of sweetness from corn…yum!!Thanks

  58. Avatar photo
    Anele @ Success Along the Weigh

    This looks positively WONDERFUL! I happen to have 6 ears of corn waiting to be used in the kitchen. What a shame!