Seafood Recipes BAKED CORN AND CRAB CAKES

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Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

BAKED CORN AND CRAB CAKES

3

4

2

SP 

97

 Calories

PREP TIME:15 mins

COOK TIME:30 mins

CHILL TIME:1 hr

TOTAL TIME:1 hr 45 mins

YIELD:8 CRAB CAKES

COURSE:Appetizer, Dinner

CUISINE:American

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

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.

NOTES

The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.

Serving: 1crab cake, Calories: 97kcal, Carbohydrates: 7.5g, Protein: 11g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 73mg, Sodium: 385mg, Fiber: 1g, Sugar: 1.5g

Blue Smart Points:3

Green Smart Points:4

Purple Smart Points:2

Points +:4

KEYWORDS:air fryer crab cake recipe, Baked Corn and Crab Cakes, crab cake recipe, crab patties, how to make crab cakes, lump crab cakes

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