Baked Corn & Crab Cakes
Sweet corn and lump crab in a golden little cake? Yes, please! These are baked instead of fried, so you can skip babysitting a skillet. Just remember to plan for chilling time—these crab cakes need a little nap before they hit the oven. 😂
Watch Me Make It
Ingredients
- 1 cup fresh corn kernels
- 1 cup crushed reduced-fat Ritz crackers (about 30 crackers)
- 1 large egg and 2 egg whites, beaten
- 4 scallions, finely chopped
- ¼ cup finely diced red bell pepper
- 2 tablespoons light mayonnaise
- 2 tablespoons fat-free yogurt
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 16 ounces lump crabmeat, checked for shell pieces
- Salt and black pepper, to taste
- Cooking spray
Directions
- In a large mixing bowl, stir together the corn, crushed crackers, beaten egg and egg whites, scallions, red bell pepper, mayonnaise, yogurt, parsley, and lemon juice. Season with salt and pepper.
- Add the crabmeat and fold gently so you don’t break up all those lovely lumps of crab.
- Portion the mixture into eight cakes, using a ½-cup measure to help keep them even.
- Place the shaped cakes in the refrigerator for at least 1 hour. This helps them stay together during cooking.
- Heat the oven to 425°F and lightly coat a baking sheet with cooking spray.
- Arrange the chilled cakes on the sheet and bake for 24–28 minutes, turning once halfway through, until golden.
Air Fryer Option
Cook in batches at 370°F for approximately 10–12 minutes, flipping halfway through, until the edges turn golden.
Laura’s Tip
Don’t skip the hour in the refrigerator! The mixture needs time to firm up so the cakes hold together when you turn them. And be gentle when mixing—nobody wants shredded crab when they could have nice, tender chunks.