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Baked Corn and Crab Cakes

By skinnytaste.com

Baked Corn and Crab Cakes

Prep:15minCook:30min

Deliciously baked lump crab cakes with sweet end of summer corn.

Updated at: Wed, 19 Feb 2025 03:02:44 GMT

Nutrition balance score

Good

Glycemic Index

60

Moderate

Glycemic Load

8

Low

Nutrition per serving

Calories149.4 kcal (7%)

Total Fat4.3 g (6%)

Carbs13.4 g (5%)

Sugars2.7 g (3%)

Protein13.5 g (27%)

Sodium519.8 mg (26%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupcorn kernels

1 cupreduced-fat ritz crackers

¼ cupred bell pepper

2 Tbsplight mayonnaise

2 Tbspfat free yogurt

¼ cupfresh parsley

16 ozlump crab meat

premium, picked free of shells

Instructions

View on skinnytaste.com

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Notes

3 liked

0 disliked

Delicious

Easy

Moist

Special occasion

Fresh

mindy rue· last month

Special occasion

If anyone was curious, you can make this with regular canned crab (white + pink) and imitation crab chunks and frozen corn. This is a crazy delicious crab cake that tastes like summer. I didn't use premium lump crab or fresh in season produce and this was still my favorite crab cake I've ever made. I didn't use premium crab but when the garden is in I think I'll splurge for a real treat.

Annalisa· 3 years ago

Makes leftovers

Instead of forming patties, try making it as a fish loaf with an extra egg!