These baked corn and crab cakes are a delightful way to enjoy a light yet satisfying meal.
Packed with high-quality protein from lump crab and fiber-rich sweet corn, they’re low in carbs and saturated fat, making them a healthy choice for everyday meals.
Quick to prep, oven- or air-fryer friendly, and perfect for meal prep, they offer a crispy outside with tender, flavorful chunks of crab inside.
Baked Crab & Corn Cakes
Equipment
- Large mixing bowl (1)
- Measuring Cups (1 set)
- Measuring Spoons (1 set)
- Baking sheet (1)
- Cooking spray (as needed)
- Air fryer (optional)
- Refrigerator (for chilling)
Ingredients
- 1 cup fresh corn kernels
- 1 cup crushed reduced-fat Ritz crackers about 30 crackers
- 1 whole egg plus 2 egg whites beaten
- 4 scallions finely chopped
- 1/4 cup minced red bell pepper
- 2 tbsp light mayonnaise
- 2 tbsp fat-free yogurt
- 1/4 cup fresh parsley chopped
- Juice of 1 lemon
- 16 oz premium lump crab meat shells removed
- Salt to taste
- Pepper to taste
- Cooking spray as needed
Instructions
- Combine Ingredients in a Large Bowl: Start by taking a spacious mixing bowl and adding the sweet corn kernels, crushed reduced-fat Ritz crackers, beaten egg and egg whites, finely chopped scallions, minced red bell pepper, light mayonnaise, fat-free yogurt, freshly chopped parsley, and freshly squeezed lemon juice. Sprinkle in salt and pepper according to your taste preference. Gently stir these ingredients together using a spatula or wooden spoon until they form a consistent mixture. Take care to incorporate everything evenly, so the flavors are well blended.
- Fold in the Crab Meat: Once your base mixture is ready, add the lump crab meat to the bowl. Using a gentle folding motion, carefully combine the crab with the mixture. Avoid over-mixing, as this can break the delicate crab chunks. The goal is to coat the crab lightly with the mixture while preserving its natural texture and flaky appearance.
- Shape the Crab Cakes: Prepare a clean work surface or plate and use a 1/2 cup measuring cup to scoop out equal portions of the mixture. With your hands, gently form each portion into a compact patty, about 2–3 inches in diameter. Aim for uniform thickness so that all cakes cook evenly. Repeat this process until you have shaped all 8 crab cakes.
- Chill the Patties: Place the formed crab cakes on a tray or plate, leaving a little space between each one. Cover loosely with plastic wrap and refrigerate for at least 1 hour. Chilling is crucial, as it helps the crab cakes hold their shape during cooking and ensures a tender interior with a golden-brown crust.
- Prepare Baking Sheet: While the crab cakes are chilling, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking. Ensure the baking sheet is large enough to accommodate all the crab cakes without crowding them.
- Bake the Crab Cakes: Once chilled, arrange the crab cakes on the prepared baking sheet, leaving space around each one for even heat circulation. Place the sheet in the preheated oven and bake for 24–28 minutes, turning the crab cakes halfway through cooking. Bake until the edges and tops are golden brown and the interior is firm. This will create a crunchy exterior while keeping the inside moist and flavorful.
- Optional Air Fryer Method: For a quicker or slightly crisper result, use an air fryer. Preheat the air fryer to 370°F (188°C). Place the crab cakes in a single layer in the air fryer basket, avoiding overcrowding. Cook in batches if necessary. Air fry for 10–12 minutes, turning halfway through the cooking time. The cakes should emerge with crispy edges and a tender, flaky center.
- Serve and Enjoy: Remove the crab cakes from the oven or air fryer and allow them to rest for a few minutes before serving. This lets the flavors settle and ensures the cakes retain their shape. Serve warm with a wedge of lemon, a side of mixed greens, or a light dipping sauce of your choice. These crab cakes make an excellent main course, appetizer, or party dish.
- Final Touch: Encourage your guests or family to enjoy the cakes immediately for the best texture and flavor. Leftovers can be stored in the refrigerator, though they’re best consumed fresh. A simple tip is to lightly reheat them in a skillet or air fryer to bring back their crispiness before serving again.
Notes
- Refrigerating the crab cakes before cooking is essential to help them hold their shape and prevent them from falling apart.
- Handle the crab gently when folding into the mixture to maintain large, flavorful chunks.
- Use fresh, sweet corn for optimal taste; frozen corn can work but may release extra moisture.
- Adjust seasoning carefully, as crab meat already has a natural saltiness.
- Both oven baking and air frying work well; air frying can give a slightly crispier exterior.
- For even cooking, ensure all crab cakes are of similar size and thickness.
Chef’s Secrets For Perfect Crab Cakes
The secret to truly outstanding crab cakes lies in balancing moisture and structure.
Using a combination of light mayonnaise and fat-free yogurt adds creaminess without excess fat, while crushed crackers provide gentle binding without overpowering the crab’s flavor.
Folding the crab in delicately preserves large chunks that give a satisfying texture.
Chilling the patties before baking is non-negotiable; it helps create a golden-brown crust while keeping the inside tender and moist.
Using fresh herbs and a squeeze of lemon enhances natural flavors, making each bite vibrant and flavorful.
Serving Suggestions To Impress Guests
Serve these crab cakes as a main dish with a crisp green salad, roasted vegetables, or a light slaw for a well-rounded, nutritious meal.
They also make excellent appetizers for parties or special occasions when paired with a zesty remoulade, garlic aioli, or a lemon-herb dipping sauce.
For brunch or lunch, try them on whole-grain buns with fresh lettuce and tomato for a satisfying crab burger.
Garnishing with lemon wedges or chopped fresh parsley adds a fresh, appealing finish.
Storage Tips For Best Results
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
To maintain their crispiness, reheat gently in a preheated oven at 350°F (175°C) for 5–7 minutes or in an air fryer for 3–4 minutes.
Avoid microwaving, as it can make the cakes soggy.
You can also freeze uncooked, shaped patties for up to one month; thaw in the refrigerator before baking.
Proper storage preserves flavor, texture, and safety while making them convenient for future meals.
Frequently Asked Questions
1. Can I use canned or imitation crab?
While canned or imitation crab can work in a pinch, fresh lump crab offers the best texture and flavor.
The delicate, flaky chunks are the key to this recipe’s signature taste.
2. Can I make these gluten-free?
Yes! Substitute the crushed crackers with gluten-free breadcrumbs or almond flour. The crab cakes will hold together similarly and remain deliciously crispy.
3. What if my mixture is too wet?
If the mixture feels too sticky to shape, add a small amount of crushed crackers or breadcrumbs until it firms up. This ensures the crab cakes hold together while baking.
4. How do I know when they’re done?
The cakes are ready when the exterior turns golden brown and the interior is firm to the touch.
For extra assurance, you can use a food thermometer; the internal temperature should reach 145°F (63°C).
5. Can I prepare them ahead of time?
Absolutely! Shape the crab cakes and refrigerate for up to 24 hours before baking.
This makes them perfect for meal prep, entertaining, or busy weeknights. Freezing uncooked cakes is also an option for longer-term storage.
