Baked Corn and Crab Cakes
User Reviews
4.7
81 reviews
Excellent
Baked Corn and Crab Cakes
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Deliciously baked lump crab cakes with sweet end of summer corn.
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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
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Instructions
- In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
- Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.
- 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.
Notes
- The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.
Nutrition Information
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Serving
1crab cake
Calories
97kcal
(5%)
Carbohydrates
7.5g
(3%)
Protein
11g
(22%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Cholesterol
73mg
(24%)
Sodium
385mg
(16%)
Fiber
1g
(4%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 8crab cakes
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1crab cake | |
| Calories | 97kcal | 5% |
| Carbohydrates | 7.5g | 3% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 73mg | 24% |
| Sodium | 385mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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