Deliciously baked lump crab cakes with sweet end of summer corn make for an irresistible dish that’s perfect for any occasion. Whether you’re hosting a dinner party, enjoying a family meal, or looking for a tasty appetizer, Baked Corn and Crab Cakes provide a unique blend of flavors and textures. These cakes stand out because they’re light yet satisfying, combining the sweetness of fresh corn with the rich taste of premium crab meat.
Why You’ll Love This Recipe
- Easy to Prepare: With just 15 minutes of prep time, you can whip up these delicious cakes quickly.
- Flavorful Ingredients: The combination of fresh corn, crab, and spices creates a mouthwatering taste that will impress everyone.
- Versatile Dish: Serve them as appetizers or as a main course; they fit any meal occasion perfectly.
- Healthier Option: Baked instead of fried, these cakes are lower in calories but high in flavor.
- Kid-Friendly: Even picky eaters will love the sweet corn and tender crab meat in these delightful cakes.
Tools and Preparation
Before diving into making your Baked Corn and Crab Cakes, gather the necessary tools. Having everything ready will streamline your cooking experience.
Essential Tools and Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Baking sheet
- Cooking spray
- Air fryer (optional)
Importance of Each Tool
- Mixing bowl: Essential for combining all your ingredients without making a mess.
- Baking sheet: Provides a stable surface for baking your crab cakes evenly.
- Cooking spray: Helps prevent sticking and ensures even browning on your cakes.
Ingredients
For the Crab Cakes
- 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
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Baked Corn and Crab Cakes
Step 1: Combine Ingredients
In a large bowl, combine the following:
1. corn kernels
2. crushed Ritz crackers
3. beaten egg and egg whites
4. chopped scallions
5. minced red bell pepper
6. light mayonnaise
7. fat free yogurt
8. fresh parsley
9. lemon juice
10. Add salt and pepper to taste.
Mix everything well until combined.
Step 2: Add Crab Meat
Gently fold in the premium lump crab meat, being careful not to over mix. You want to maintain large chunks of crab for texture.
Step 3: Shape Patties
Using a 1/2 cup measuring cup, gently shape the mixture into 8 patties.
Step 4: Chill Mixture
Place the shaped patties on a plate or tray and chill in the refrigerator for at least 1 hour before baking.
Step 5: Preheat Oven
Preheat your oven to 425°F (220°C). Grease a baking sheet with cooking spray to ensure easy removal later.
Step 6: Bake the Crab Cakes
Arrange the chilled patties on the prepared baking sheet. Bake for about 24 to 28 minutes, turning halfway through, until they are golden brown.
Air Fryer Method
If you prefer using an air fryer:
1. Preheat your air fryer to 370°F (188°C).
2. Air fry in batches until the edges are golden brown, which should take about 10 to 12 minutes, turning halfway through cooking.
Enjoy your delicious Baked Corn and Crab Cakes!
How to Serve Baked Corn and Crab Cakes
Baked Corn and Crab Cakes are versatile and can be served in many delightful ways. Whether it’s for a casual family dinner or an elegant gathering, these crab cakes will impress your guests.
Serve with a Fresh Salad
- Garden Salad: A mix of greens, tomatoes, cucumbers, and a light vinaigrette complements the richness of the crab cakes.
- Coleslaw: Crunchy coleslaw adds texture and a tangy flavor that pairs well with the sweetness of corn.
Accompany with Dipping Sauces
- Remoulade Sauce: A zesty remoulade enhances the seafood flavor and adds creaminess.
- Lemon Aioli: This garlic-infused sauce brings out the freshness of the crab cakes.
Pair with Grains
- Quinoa Salad: A light quinoa salad with herbs provides a nutritious side that balances the dish.
- Rice Pilaf: Fluffy rice pilaf with herbs makes for a hearty accompaniment.
How to Perfect Baked Corn and Crab Cakes
To achieve perfect Baked Corn and Crab Cakes, follow these tips to enhance flavor and texture.
- Use Fresh Ingredients: Fresh corn and lump crab meat make a significant difference in taste.
- Don’t Overmix: Gently fold in the crab meat to keep those delicious lumps intact.
- Chill Before Baking: Chilling the patties helps them hold their shape during baking.
- Adjust Seasoning: Taste your mixture before shaping to ensure it’s perfectly seasoned.
- Experiment with Spices: Adding Old Bay seasoning or paprika can elevate the flavor profile.
Best Side Dishes for Baked Corn and Crab Cakes
Pairing side dishes with your Baked Corn and Crab Cakes can elevate your meal. Here are some excellent options to consider:
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide comfort alongside the seafood.
- Steamed Asparagus: Lightly steamed asparagus enhances the meal’s elegance while adding vibrant color.
- Corn on the Cob: Grilled or boiled corn on the cob complements the sweet corn in the cakes perfectly.
- Potato Wedges: Crispy potato wedges offer a satisfying crunch that contrasts nicely with soft crab cakes.
- Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized brings depth to your plate.
- Couscous Salad: A light couscous salad with lemon dressing offers a refreshing twist.
Common Mistakes to Avoid
Making Baked Corn and Crab Cakes can be a delightful experience, but avoiding common mistakes will help ensure your dish turns out perfectly.
- Overmixing the Crab: This can lead to a dense texture. Gently fold in the crab meat to keep those lovely large chunks intact.
- Skipping Chilling Time: If you skip chilling the mixture, your cakes may fall apart while baking. Always chill for at least an hour before cooking.
- Not Preheating the Oven: Baking in a cold oven can result in uneven cooking. Preheat your oven to 425°F before placing the crab cakes inside.
- Ignoring Flavor Adjustments: Taste your mixture before baking. You might want to add more salt, pepper, or lemon juice for enhanced flavor.
- Using Low-Quality Crab Meat: Low-quality crab meat can impact taste and texture. Always choose premium lump crab meat for the best results.
Refrigerator Storage
- Store leftovers in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Baked Corn and Crab Cakes
- Wrap individual cakes tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe container or bag for up to 3 months.
Reheating Baked Corn and Crab Cakes
- Oven: Preheat to 350°F and bake for about 10-15 minutes until heated through.
- Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
- Stovetop: Warm in a skillet over medium heat for about 5 minutes on each side until hot.
Frequently Asked Questions
What makes Baked Corn and Crab Cakes different from fried ones?
Baked versions use less oil, making them healthier while still retaining a delicious flavor and texture.
How can I customize my Baked Corn and Crab Cakes?
Feel free to add ingredients like chopped jalapeños for heat or different herbs like dill or cilantro for unique flavors.
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well; just make sure to thaw and drain it before using it in the recipe.
How do I know when my Baked Corn and Crab Cakes are done?
They should be golden brown on top and firm to the touch. You can also use a thermometer; they should reach an internal temperature of 165°F.
Final Thoughts
These Baked Corn and Crab Cakes are not only delicious but also versatile. Whether served as an appetizer or a main dish, they cater well to various tastes. Feel free to customize with your favorite ingredients, making them an exciting addition to any meal. Try them today!
Baked Corn and Crab Cakes
Indulge in the vibrant flavors of Baked Corn and Crab Cakes, a delightful dish that captures the essence of summer with every bite. These tender cakes blend sweet, fresh corn with succulent lump crab meat, creating a mouthwatering experience that’s perfect for any gathering—be it a cozy family dinner or an elegant soirée. With a light texture and rich taste, these baked delicacies are not only healthier than their fried counterparts but are also incredibly simple to prepare.
- Total Time: 43 minutes
- Yield: Serves approximately eight cakes 1x
Ingredients
- 1 cup fresh corn kernels
- 16 oz premium lump crab meat
- 1 cup crushed reduced-fat Ritz crackers
- 1 whole egg plus 2 egg whites
- 4 scallions (chopped)
- 1/4 cup minced red bell pepper
- 2 tbsp light mayonnaise
- 2 tbsp fat-free yogurt
- Juice of 1 lemon
- Fresh parsley (for garnish)
Instructions
- Combine corn, crushed crackers, beaten eggs, scallions, red bell pepper, mayonnaise, yogurt, parsley, lemon juice, salt, and pepper in a mixing bowl.
- Gently fold in the crab meat to keep large chunks intact.
- Shape the mixture into eight patties using a measuring cup.
- Chill the patties for at least one hour before baking.
- Preheat oven to 425°F (220°C) and grease a baking sheet.
- Bake for 24 to 28 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Use fresh ingredients for the best flavor; frozen corn is a suitable alternative if fresh is unavailable. Experiment with spices like Old Bay or paprika for added zest. Ensure to chill the mixture; this helps maintain the shape during baking.