Baked Corn and Crab Cakes
User Reviews
4.7
Baked Corn and Crab Cakes
Description
The Baked Corn and Crab Cakes recipe brings together fresh corn, delicate lump crab meat, and crushed crackers as a crunchy base. Eggs and light mayo with yogurt provide binding and moisture without heaviness. The addition of scallions, red bell pepper, parsley, and lemon juice introduces fresh flavors and a slight tang.
The method involves mixing most ingredients before folding in the crab meat gently to preserve large chunks. Chilling the formed patties allows the mixture to firm up, preventing them from falling apart during baking. Baking at a high temperature until golden creates crisp exterior edges while maintaining a tender interior.
This preparation works well as a light entrée or an appetizer paired with a simple salad or dipping sauce. The use of fresh corn and high-quality crab brings a balance of sweet and savory flavors throughout the cakes.
To ensure the cakes hold their shape, refrigerate them for at least an hour before baking. Turning them halfway through baking promotes even browning on both sides.
Ingredients
- 1 cup corn kernels (fresh)
- 1 cup crackers about 30, reduced-fat Ritz, crushed
- 1 egg beaten, whole plus 2 egg whites
- 4 scallions (chopped fine)
- 1/4 cup red bell pepper minced
- 2 tbsp mayonnaise light
- 2 tbsp yogurt fat free
- 1/4 cup parsley fresh
- 1 lemon (juiced)
- 16 oz crab meat picked free of shells, premium lump
- salt to taste
- black 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.
- 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
- Refrigerate the crab cakes for at least one hour before baking to help them hold together.
- Turn the cakes halfway through baking for even golden browning on both sides.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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