Saturday, January 12, 2013

Baked Corn and Crab Cakes

This is a perfect dish if you love seafood and fresh produce. I am a sucker for crab cakes but don't like the high calories. These babies are just under 100 calories each, so you can enjoy with out the guilt. Pair this with fresh tomato slices and an arugula  salad and you have your self a perfect lunch or dinner.


  • 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


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.