Baked Corn and Crab Cakes
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup corn kernels
1 cup about 30 reduced-fat Ritz crackers, crushed
1 whole egg plus 2 egg whites
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
Directions
In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1 hour before baking. Preheat oven to 425F. Grease a baking sheet with cooking spray. Bake about 24 to 28 minutes turning halfway, or until golden brown.