Baked Corn Crab Cakes
Light, flavorful and delicious these baked corn crab cakes are perfect any night of the week. This corn crab cake recipe is made from simple ingredients that you most likely already have in your pantry. Plus, these corn crab cakes are baked on a sheet pan making cleanup a breeze.
About this recipe
This baked corn crab cake recipe is quintessential summer. The juicy corn and sweet crab taste amazing together. Add a squeeze of fresh lemon and a dollop of sour cream and you’re in business. For a light meal, try these crab cakes over a simple summer salad. For a heartier meal, pair them with a side of hash brown potatoes. Either way, they are sure to be a family favorite.
When prepping these crab cakes, make sure you use fresh corn kernels. The fresh sweet corn tastes amazing, especially when it’s in season. If you do not have fresh corn handy, canned corn will work too. Just be sure to drain off any excess liquid and pat the corn dry.
For these crab cakes, I used one pound of claw meat. The claw meat has a lot of flavor and is very tender. It is also slightly more affordable that the lump or jumbo lump crab. However, you can easily use lump crab in this recipe too. Just be sure to drain off any excess liquid before blending.
Once you make the corn crab cake mixture, cover it and refrigerate it for 30 minutes before forming the patties. This will help the mixture to setup and it will be easier to work with. This recipe makes 8-9 medium sized servings. Please see below for the nutritional information.
Store any leftovers in an airtight container in the refrigerator for four to five days. To reheat, simply microwave until heated through.
Baked Corn Crab Cakes
- 1 lb. crab claw meat , lump meat will work too
- ⅓ cup mayonnaise
- 1 large egg
- 1 cup whole sweet corn kernels
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon old bay seasoning
- 1 lemon , cut into wedges
- 2 tablespoons sour cream , or tartar sauce
- 2 tablespoons hot sauce
- baking tray
- mixing bowl
- Preheat the oven to 400 degrees.
- Spray a baking tray with cooking spray, set aside.
- In a large mixing bowl, combine the mayo, Dijon mustard, egg, pinch of salt, pepper, old bay seasoning, and Worcestershire sauce, whisk until creamy and smooth.
- Add in the corn kernels, and drained crab meat. Gently toss ingredients together.
- Next, add in the panko breadcrumbs. Gently fold everything together. Refrigerate the corn crab mixture for 30 minutes before forming the patties.
- Once set, form the crab and corn mixture into evenly sized patties. I was able to get 9 large patties, but you could also do 12 small to medium sized patties as well.
- Line the patties on the baking tray and bake for 20-24 minutes making sure to flip them halfway through. Option to broil for an additional 1-2 minutes for an extra crispy top. ** If you decide to make 12 smaller patties you may need to reduce the cooking time to prevent overcooking. **
- Remove from the oven and serve with chopped scallion, fresh lemon wedges and your favorite dipping sauces.