Baked Corn and Crab Cakes
Savor the delightful flavor of these oven-baked crab cakes, featuring the sweetness of late summer corn.
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Ingredients
- 1 cup corn kernels
- 4 scallions
- 1/4 cup minced red bell pepper
- 2 tbsp light mayonnaise
- 2 tbsp fat free yogurt
- 1/4 cup fresh parsley
- 1 lemon
- 16 oz premium lump crab meat
- salt and pepper to taste
- cooking spray
- 1 whole egg plus 2 egg whites
- 1 cup about 30 reduced-fat Ritz crackers, crushed
Instructions
- 1
In a spacious mixing bowl, blend together the corn, crushed crackers, eggs, chopped scallions, bell pepper, mayonnaise, yogurt, parsley, lemon juice, and a pinch of salt and pepper.
- 2
Stir the mixture thoroughly, then carefully incorporate the crab meat, ensuring not to overwork it so that the crab remains in sizable pieces.
- 3
Using a 1/2 cup measuring cup, gently form the mixture into 8 patties.
- 4
Place the patties in the refrigerator and let them chill for a minimum of 1 hour prior to baking.
- 5
Preheat your oven to 425°F. Lightly coat a baking sheet with cooking spray.
- 6
Bake the patties for approximately 24 to 28 minutes, flipping them halfway through, or until they achieve a golden brown color.
- 7
For air frying, cook in batches at 370°F until the edges turn golden, about 10 to 12 minutes, turning them halfway through the cooking time.
Nutrition Information
Notes & Tips
- The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.