How To Make Baked Corn and Crab Cakes
Grab a bite of these corn and crab cakes for dinner tonight! They come with creamy yogurt and tasteful seasonings for a more flavorful meal.
Serves:
Ingredients
- 1cupfresh corn kernels
- 1cupreduced-fat Ritz crackers,crushed
- 1egg
- 2egg whites,beaten
- 4scallions,chopped finely
- ¼cupred bell pepper,minced
- 2tbsplight mayonnaise
- 2tbspfat-free yogurt
- ¼cupfresh parsley
- 1lemon juice
- 16ozpremium lump crab meat,picked free of shells
- salt and pepper,to taste
- cooking spray
Instructions
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In a large bowl, combine the corn, crushed crackers, whole egg, egg whites, scallions, red bell pepper, mayonnaise, yogurt, parsley, lemon juice, salt, and pepper.
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Mix well, then fold in the crab meat, careful not to over mix.
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Gently shape into 8 patties using a ½-cup measuring cup.
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Chill in the refrigerator for at least 1 hour.
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Preheat the oven to 425 degrees F.
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Grease a baking sheet with cooking spray.
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Bake for 24 to 28 minutes, turning halfway, until golden brown.
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Serve, and enjoy!
Recipe Notes
Alternatively, you can air fry in batches at 370 degrees F until the edges are golden, about 10 to 12 minutes, turning halfway.
Nutrition
- Calories: 146.50kcal
- Fat: 5.08g
- Saturated Fat: 0.84g
- Trans Fat: 0.09g
- Monounsaturated Fat: 1.71g
- Polyunsaturated Fat: 2.18g
- Carbohydrates: 12.14g
- Fiber: 1.10g
- Sugar: 2.28g
- Protein: 12.63g
- Cholesterol: 55.07mg
- Sodium: 434.64mg
- Calcium: 83.10mg
- Potassium: 279.72mg
- Iron: 1.00mg
- Vitamin A: 21.81µg
- Vitamin C: 14.08mg
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