Deliciously baked lump crab cakes with sweet end of summer corn.
Yield: 8 servings

Baked Corn and Crab Cakes

Cook Time: 14 mins
Course: Appetizer
Cuisine: American
Deliciously baked lump crab cakes with sweet end of summer corn.


  • 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


  • 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 425°.
  • Grease a baking sheet with cooking spray.
  • Bake about 12-14 minutes on each side, or until golden brown.


Recipe Total Time: 25 minutes + chill time


Serving: 1crab cake, Calories: 97kcal, Carbohydrates: 7.5g, Protein: 11g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 73mg, Sodium: 385mg, Potassium: 0mg, Fiber: 1g, Sugar: 1.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 4