Sunday, July 28, 2013

Baked Corn and Crab Cakes

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Baked Corn and Crab Cakes
Baked Corn and Crab Cakes

Baked Corn and Crab Cakes

I absolutely LOVE fresh produce and CRAB! So when I came across this recipe I realized it was right up my alley. Sweet summer corn really completes this dish. Hurry up before the summer is over and fresh produce is done.  With less than 100 calories per serving, this recipe gives you the opportunity to enjoy a summertime classic with out the guilt. Serve these with a sliced tomato or arugula salad and ENJOY! 


  • 1 cup corn kernels (fresh and uncooked)
  • 1 cup (about 30) reduced fat whole wheat 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
Baked Corn and Crab Cakes
Baked Corn and Crab Cakes


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 425°. Grease a baking sheet with olive oil. Bake about 12-14 minutes on each side, or until golden brown.

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