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Baked Corn and Crab Cakes
4.67
from
27
votes
Deliciously baked lump crab cakes with sweet end of summer corn.
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Chill Time:
1
hour
hr
Total Time:
1
hour
hr
45
minutes
mins
Yield:
8
crab cakes
Course:
Dinner
Cuisine:
American
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.
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
- WW Points:
3