Sweet Corn Crab Cakes (Oven Baked!)
Prep Time
35 mins
Cook Time
28 mins
Cool
10 mins
Total Time
1 hr 13 mins
Servings: 6
Calories: 256 kcal
Ingredients
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup almond meal flour
- 1-1/4 cup frozen corn kernels thawed
- 1/2 cup yellow onion diced
- 1/3 cup fresh parsley chopped
- 1/2 cup plain yogurt full fat
- 1/3 cup lemon juice
- 16 oz. wild-caught lump crabmeat
- 2 tsp. garlic minced
- Salt and pepper to taste
Lemon-Parsley Dipping Sauce
- 1-1/4 cups plain yogurt full fat
- 1/2 cup parsley chopped
- 1/2 cup lemon juice
- 1 tsp. honey
- ½ tsp. garlic powder
- Salt and pepper to taste
Instructions
-
Preheat oven to 425 degrees F. Line sheet pan with parchment paper or silicone mat.
-
In large mixing bowl, whisk eggs for one minute.
-
Stir in corn, onion, parsley, yogurt, crab meat, garlic, salt and pepper until well combined.
-
Cover mixture and refrigerate for 30 minutes to 1 hour.
-
Scoop 1/2-cup mixture, form into ball and gently flatten into medium-sized patty. Arrange on sheet pan. Repeat for 12 crab cakes.
-
Bake 25-28 minutes or until crab cakes are golden brown around edges and lightly golden brown in center.
-
Let cool 10 minutes.
-
To make lemon-parsley dipping sauce, combine ingredients. Add salt and pepper to taste.
Recipe Notes
- Replace yogurt with mayonnaise or plain Greek yogurt.
- Fresh corn kernels may be used in place of frozen kernels.
- Shop these ingredients and more on Vitacost.com.
Nutrition Facts
Sweet Corn Crab Cakes (Oven Baked!)
Amount Per Serving (1 g)
Calories 256
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 90mg30%
Sodium 805mg34%
Potassium 390mg11%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 5g6%
Protein 22g44%
Vitamin A 832IU17%
Vitamin C 32mg39%
Calcium 153mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.