MARYLAND CRAB CAKES BAKED RECIPES

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BAKED CORN AND CRAB CAKES (OVEN OR AIR FRYER!) - SKINNYTAS…



Baked Corn and Crab Cakes (Oven or Air Fryer!) - Skinnytas… image

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

Provided by Gina

Categories     Appetizer    Dinner

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 12

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 (picked free of shells)
salt and pepper to taste
cooking spray

Steps:

  • 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.
  • Air Fryer Method

Nutrition Facts : ServingSize 1 crab cake, Calories 97 kcal, CarbohydrateContent 7.5 g, ProteinContent 11 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 73 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1.5 g

CRAB CAKE BITES RECIPE - BETTYCROCKER.COM



Crab Cake Bites Recipe - BettyCrocker.com image

These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 15

1/2 cup mayonnaise
1 egg
2 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay™ seafood seasoning
1 teaspoon fresh lemon juice
2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3 cup Progresso™ plain panko crispy bread crumbs
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Lemon wedges

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Nutrition Facts : Calories 80 , CarbohydrateContent 2 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 0 g, TransFatContent 0 g

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BAKED CORN AND CRAB CAKES (OVEN OR AIR FRYER!) - SKINNYTAS…
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