Description
Deliciously baked lump crab cakes with sweet end of summer corn.
Yield: 8crab cakes | Serving Size: 1crab cake
Ingredients
1cupcorn kernels, fresh
1cupabout 30 reduced-fat Ritz crackers, crushed
1whole egg plus 2 egg whites, beaten
4scallions, chopped fine
1/4cupminced red bell pepper
2tbsplight mayonnaise
2tbspfat free yogurt
1/4cupfresh parsley
1lemon, juiced
16ozpremium 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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