Baked Corn Crab Cakes Recipe
Baked Corn Crab Cakes paired with a Three Cheese Chipotle Potato Soup is the perfect cozy, winter dinner. 10 minutes of prep and you've got yourself a restaurant quality meal!
Servings: 6 crab cakes
Calories: 159kcal
Ingredients
Baked Corn Crab Cakes
- 1/4 cup mayonnaise
- 1 large egg yolk
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 (6 oz) cans jumbo lump crab meat drained
- 1 Green onion white and light green parts only, sliced
- 1/2 cup crushed Ritz crackers
- 1/2 cup corn drained
- Crumbled feta or cotija for garnish
- Green onion minced for garnish
Three Cheese Chipotle Potato Soup
- 1 (7.1 oz) package Idahoan® Premium Steakhouse® Three Cheese Chipotle Potato Soup
Instructions
Baked Corn Crab Cakes
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together mayo, egg yolk, dijon, Worcestershire, mustard, hot sauce, garlic powder, and salt.
- Add in crab, green onion, crackers, and corn.
- Stir to combine.
- Pack a 1/4 cup measuring cup with mixture and dump out on prepared baking sheet.
- Repeat with remaining mixture.
- Gently press down on the crab cakes, so they flatten slightly.
- Bake in preheated oven for 35 minutes.
- Cool slightly, serve and enjoy!
Three Cheese Chipotle Potato Soup
- Cook according to package directions.
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Video
Notes
Nutritional information does not include soup.
Nutrition
Serving: 1crab cake | Calories: 159kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 715mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 5.4mg | Calcium: 37mg | Iron: 0.8mg