Name: Baked Corn and Crab Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup fresh corn kernels; 1 cup crushed reduced-fat Ritz crackers; 1 egg; 2 beaten egg whites; 4 chopped finely Scallions; ¼ cup minced red bell pepper; 2 tbsp light mayonnaise; 2 tbsp fat-free yogurt; ¼ cup Fresh Parsley; 1 lemon juice; 16 oz picked free of shells premium lump crab meat; to taste salt and pepper; Cooking spray

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.

Preparation: 15 minutes

Cooking: 30 minutes

Chill Time: 1 hour

Total: 1 hour 45 minutes

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

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.
Mix well, then fold in the crab meat, careful not to over mix.
Gently shape into 8 patties using a ½-cup measuring cup.
Chill in the refrigerator for at least 1 hour.
Preheat the oven to 425 degrees F.
Grease a baking sheet with cooking spray.
Bake for 24 to 28 minutes, turning halfway, until golden brown.
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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