Baked Corn and Crab Cakes

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

INSTRUCTIONS

Step 2

In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.

Step 3

Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.

Step 4

Gently shape into 8 patties using a 1/2 cup measuring cup.

Step 5

Chill in the refrigerator at least 1 hour before baking.

Step 6

Preheat oven to 425F. Grease a baking sheet with cooking spray.

Step 7

Bake about 24 to 28 minutes turning halfway, or until golden brown.

Step 8

Air Fryer Method

Step 9

Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.

Step 10

NOTES

Step 11

The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don't skip that step.

Step 12

Serving: 1crab cake, Calories: 97kcal, Carbohydrates: 7.5g, Protein: 11g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 73mg, Sodium: 385mg, Fiber: 1g, Sugar: 1.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:2Points +:4 KEYWORDS:air fryer crab cake recipe, Baked Corn and Crab Cakes, crab cake recipe, crab patties, how to make crab cakes, lump crab cakes

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