Baked Corn and Crab Cakes

Baked Corn and Crab Cakes

Baked lump crab cakes with sweet end of summer corn.

The end of summer always makes me a little sad. I love the warm weather, sunshine, being outdoors, and of course the selections of fresh fruits and vegetables available to us. There is a small part of me that is excited about fall and the change of seasons, but I am absoulytely getting the most out of my favorite summer vegetables while I can.

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

Baked Corn and Crab Cakes

Servings: 8 • Size: 1 crab cake • Points +: 4 pts • Smart Points: 4

Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g

Original pictures take c3.staticflickr.com site

Sodium: 385 mg 

1 cup corn kernels (fresh)

1 cup (about 30) reduced fat Ritz 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

cooking spray

Directions:

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 cooking spray. Bake about 12-14 minutes on each side, or until golden brown.