OVEN BAKED CORN RECIPES

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



Baked Corn and Crab Cakes (Oven or Air Fryer!) - Skinnytaste 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

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