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–+ servings

Baked Corn and Crab Cakes

Delicious baked crab cakes with sweet corn, perfect for a light dinner or lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh corn kernels
  • 1 cup reduced‑fat Ritz crackers, crushed
  • 1 large egg plus 2 egg whites, beaten
  • 4 pcs scallions, finely chopped
  • 0.25 cup red bell pepper, minced
  • 2 tbsp light mayonnaise
  • 2 tbsp fat‑free Greek yogurt
  • 0.25 cup fresh parsley, chopped
  • 1 pcs lemon, juiced
  • 16 oz premium lump crab meat, picked free of shells
  • salt and pepper to taste
  • cooking spray

Method
 

Preparation Steps
  1. In a large bowl combine corn, crushed crackers, the whole egg, egg whites, scallions, red bell pepper, mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Mix gently until just combined.
  2. Fold in the crab meat, being careful not to over‑mix so the crab stays in large chunks.
  3. Shape the mixture into eight equal patties using a 1/2‑cup measuring cup.
  4. Cover and chill the patties in the refrigerator for at least 1 hour.
  5. Preheat the oven to 425°F (220°C). Lightly coat a baking sheet with cooking spray.
  6. Arrange the patties on the prepared sheet and bake for 24–28 minutes, turning halfway through, until golden brown.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

Serve with a squeeze of fresh lemon and a light tartar sauce for extra flavor.
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