Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!
Crab and Corn Cakes
I live on the bay so I eat a lot of crab in the summer! There’s nothing like fresh crab meat, but it’s a lot of work to get the meat out. So for my crab and corn cakes I use canned lump crab instead. They’re perfect with sweet summer corn and a squeeze of fresh lemon juice. If you love crab cakes, you may also love these Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Cakes Benedict (also good as a breakfast!). If you have leftover fish, try these fish cakes made in the oven or air fryer.
The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absolutely getting the most out of my favorite summer vegetables while I can.
These crab cakes which I adapted from this recipe were delightful with little sweet bits of corn in each bite. There is no need to cook the corn, it cooks as it bakes. Serve them with a salad and some fresh garden tomatoes and you have yourself a meal.
Cooks Note
The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don’t skip that step.
More Crab Recipes
- Waffled Crab Cakes
- Crab Cakes Benedict with Avocado Relish
- Spicy Crab Stuffed Avocado
- Summer Crab Salad with Tomatoes and Avocado
- Crab Guacamole
Baked Corn and Crab Cakes
Ingredients
- 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
Instructions
- 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
- Air fry, in batches 370F until the edges are golden, about 10 to 12 minutes turning halfway.
Last Step:
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Notes
Nutrition
Photo credit: Jess Larson
