Deliciously baked lump crab cakes with sweet end of summer corn.
The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.
Serving: 1crab cake, Calories: 97kcal, Carbohydrates: 7.5g, Protein: 11g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 73mg, Sodium: 385mg, Fiber: 1g, Sugar: 1.5g
Freestyle Points: 3
Points +: 4