Baked Corn and Crab Cakes
These baked crab cakes pair lump crab with fresh corn, herbs and lemon for a lighter, golden main dish with plenty of tender texture.
Prep 20 min · Cook 25 min · Total 1 hr 45 min · Makes 8 crab cakes
Ingredients
- 1 cup corn kernels, fresh
- 1 cup about 30 reduced-fat Ritz crackers, crushed
- 1 whole egg plus 2 egg whites, beaten
- 4 scallions, chopped fine
- 1/4 cup minced red bell pepper
- 2 tbsp light mayonnaise
- 2 tbsp fat free yogurt
- 1/4 cup fresh parsley
- 1 lemon, juiced
- 16 oz premium lump crab meat
- Salt and pepper to taste
- Cooking spray
Directions
- Stir together the corn, cracker crumbs, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper in a large bowl until the mixture is evenly combined. Add the crab meat and fold it in with a light hand, stopping before the pieces break down too much.
- Form the mixture gently into 8 patties, using a 1/2 cup measuring cup to portion them. Refrigerate the patties for at least 1 hour before they go into the oven.
- Heat the oven to 425F. Coat a baking sheet with cooking spray, then arrange the crab cakes on it.
- Bake for about 24 to 28 minutes, flipping them midway through, until the outsides are golden brown.