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.
Ingredients
- 16 ounces crab claw meat , lump meat will work too
- ¼ - ⅓ cup mayonnaise
- 2 teaspoons lemon juice , fresh squeezed
- 1 large egg
- 2 teaspoons Dijon mustard
- 2 shakes Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon old bay seasoning
- ¾ cup whole sweet corn kernels
- ¾ cup panko breadcrumbs
Equipment
- 1 baking tray spray with non-stick spray
Instructions
- Preheat the oven to 400 degrees.
- Spray a baking tray with non-stick cooking spray, set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, egg, salt, pepper, old bay seasoning, and Worcestershire sauce, whisk until creamy and smooth.
- Add in the fresh 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 6 large patties or 8 medium sized.
- Line the patties on the prepared baking tray and bake for 13-15 or until the internal temperature reaches 160 degrees Fahrenheit. Option to flip halfway through to prevent the bottom from getting too brown. Larger crab cakes may need longer to cook.
Nutrition
Serving: 1serving, Calories: 138kcal, Carbohydrates: 7g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 81mg, Sodium: 535mg, Potassium: 195mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 1mg