Light, flavorful and delicious these baked corn and crab cakes are perfect any night of the week. This recipe is made from simple ingredients that you most likely already have in your pantry. Plus, they’re baked on a sheet pan making cleanup a breeze.
I love seafood especially when it’s warm outside. There is nothing better than warm crab cakes loaded with sweet corn, topped with a dollop of sour cream and finished with fresh squeezed lemon.
To keep things light, try these cakes over a simple summer salad. Or for a heartier meal, pair them with a side of hash brown potatoes. Either way, they are sure to be a family favorite!
Baked Corn and Crab Cakes
Servings: 4 people
Equipment
- baking tray
- mixing bowl
Ingredients
- 1 lb. crab claw meat – lump meat will work too
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon old bay seasoning
- 1 teaspoon Worcestershire sauce
- 1.5 cups whole sweet corn kernels
- 3/4 cup Panko breadcrumbs
- Optional garnishes and dips: scallions lemon wedges, sour cream, horseradish, tartar, or hot sauce.
Instructions
- 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.
- 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 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 your favorite chopped scallion, fresh lemon wedges and your favorite dipping sauces.
