Crab Cakes

Crab cakes are a classic idea when you feel like splurging a little and today we have two recipes for making crab cakes – the first is a recipe for Maryland crab cakes. The second is Baked Corn and Crab Cakes with sweet bits of corn in each bite. Serve with a salad and some tomatoes to make a delicious meal.

How to Make Crab Cakes


Lower Calorie Baked Corn and Crab Cakes


  • 1 cup corn kernels (fresh)
  • 1 cup (about 30) reduced fat Ritz crackers, crushed
  • 1 whole egg plus 2 egg whites, beaten
  • 4 spring onions, chopped fine
  • 1/4 cup minced red bell pepper
  • 2 tbsp light mayonnaise
  • 2 tbsp fat free yoghurt
  • 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


  1. In a large bowl, combine corn, crushed crackers, eggs, spring onions, pepper, mayonnaise, yoghurt, parsley, lemon juice, salt and pepper.
  2. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  3. Gently shape into 8 patties using a 1/2 cup measuring cup.
  4. Chill in the refrigerator at least 1 hour before baking.
  5. Preheat oven to 425°.
  6. Grease a baking sheet with cooking spray.
  7. Bake about 12-14 minutes on each side, or until golden brown.

Tip – The trick to making sure the crab cakes hold together is to refrigerate them before baking, so don’t skip that step.

Serves 8 – Nutrition Per Serving
Calories: 97, Fat: 3g, Protein: 11g, Carbohydrate: 8g, Fibre: 1g, Sugar: 2g