Baked Corn and Crab Cakes Recipe

Baked Corn and Crab Cakes Recipe

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



  • 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


  1. 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.

  2. Mix well, then fold in the crab meat, careful not to over mix.

  3. Gently shape into 8 patties using a ½-cup measuring cup.

  4. Chill in the refrigerator for at least 1 hour.

  5. Preheat the oven to 425 degrees F.

  6. Grease a baking sheet with cooking spray.

  7. Bake for 24 to 28 minutes, turning halfway, until golden brown.

  8. 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.



  • 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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