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Baked Corn and Crab Cakes

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

Scale
  • 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

  1. Combine corn, crushed crackers, beaten eggs, scallions, red bell pepper, mayonnaise, yogurt, parsley, lemon juice, salt, and pepper in a mixing bowl.
  2. Gently fold in the crab meat to keep large chunks intact.
  3. Shape the mixture into eight patties using a measuring cup.
  4. Chill the patties for at least one hour before baking.
  5. Preheat oven to 425°F (220°C) and grease a baking sheet.
  6. Bake for 24 to 28 minutes until golden brown.
  • Author: Emmeline
  • 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.