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
-
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.
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Serve, and enjoy!
Recipe Notes
Â
Alternatively, you can air fry in batches at 370 degrees F until the edges are golden, about 10 to 12 minutes, turning halfway.
Â
Nutrition
- Calories:Â 146.50kcal
- Fat:Â 5.08g
- Saturated Fat:Â 0.84g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 1.71g
- Polyunsaturated Fat:Â 2.18g
- Carbohydrates:Â 12.14g
- Fiber:Â 1.10g
- Sugar:Â 2.28g
- Protein:Â 12.63g
- Cholesterol:Â 55.07mg
- Sodium:Â 434.64mg
- Calcium:Â 83.10mg
- Potassium:Â 279.72mg
- Iron:Â 1.00mg
- Vitamin A: 21.81µg
- Vitamin C:Â 14.08mg
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