Servings
Font
Back
0 from 81 votes

Baked Corn and Crab Cakes

Deliciously baked lump crab cakes with sweet end of summer corn.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 crab cakes
Calories: 97 kcal
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

    Cup of Yum
  1. In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
  2. Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.
  3. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  4. Gently shape into 8 patties using a 1/2 cup measuring cup.
  5. Chill in the refrigerator at least 1 hour before baking.
  6. Preheat oven to 425F. Grease a baking sheet with cooking spray.
  7. 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

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

% 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.