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
- In a large bowl, combine corn, crushed crackers, eggs, spring onions, pepper, mayonnaise, yoghurt, 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 cooking spray.
- 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