Fish

Baked Corn and Crab Cakes takes several minutes to prepare.

Baked Corn and Crab Cakes takes several minutes to cook.

Baked Corn and Crab Cakes makes 2 servings.

The ingredients for Baked Corn and Crab Cakes are:

1/2 cup corn kernels
15 whole wheat ritz crackers, crushed
1 whole egg, beaten
2 scallions, chopped fine
2 Tbsp minced bell pepper
2 Tbsp fat free plain greek yogurt
1 1/2 tsp dried parsley
1 Tbsp lemon juice
8 oz lump crab meat
salt and pepper to taste

Here is how you make Baked Corn and Crab Cakes:

In a large bowl, combine corn, crushed crackers, egg, scallions, pepper, greek yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix. Gently shape into 4 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 brownServing Size: 2 crab cakes per servingNumber of Servings: 2Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Baked Corn and Crab Cakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 268.4

• Total Fat: 6.9 g
• Cholesterol: 92.5 mg
• Sodium: 389.0 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 2.2 g
• Protein: 25.2 g