Crispy Baked Corn Crab Cakes Oven or Air Fryer
Table of Contents
Recipe Introduction
Baked Corn and Crab Cakes are a midweek miracle in my kitchen. Sweet corn, lemon, and Old Bay make them bright. Crab adds a delicate, briny bite I crave.
Ever wondered how to make crab cakes with corn without frying? This twist leans on oven baking or an air fryer.
Fun fact: crab packs about 25 30 g protein per serving, so it’s hearty and healthy.
These cakes come from coastal American kitchens. They’re rooted in seaside cookouts and seafood shacks. Think summer porches and picnic tables.
Skill level is medium. The work is gentle folding and shaping. Prep is 20 minutes active, then chill 20– 30 minutes for best results.
Makes eight medium cakes. Serve two per person. Great with a salad, corn on the cob, or roasted potatoes.
Top benefit: lean protein with less grease. Baking keeps them light compared to pan-frying. If you track points, these could pass as Weight Watchers Crab Cakes style options.
Perfect for casual dinners or party appetizers. They double as Crispy baked seafood appetizers when you want crunch without oil.
I bring these to summer BBQs often. People always ask for the recipe.
What makes this recipe special? Using Lump Crab Cakes meat gives those lovely chunks. Panko gives crisp edges, so this truly feels like a Panko baked crab cakes recipe .
The corn adds bursts of sweetness. Honestly, I learned to chill the mix after a kitchen disaster. Cakes fell apart once.
Never again chilling fixes that.
If you like shortcuts, try the air fryer. It transforms them into Air Fryer Crab Cakes Healthy versions in minutes.
Prefer old-school oven? These are perfect as Oven baked crab cakes with corn too. And yes, they remind me of casual corn and crab fritters , but firmer and less greasy.
Finish with a zippy Lemon aioli for crab cakes . That tang really lifts the flavors. Ready to gather ingredients? Now onto ingredients and step-by-step directions.
Ingredients & Equipment
Oh my gosh, I love this part. These are the bones of the recipe. Grab good stuff. It makes all the difference in Baked Corn and Crab Cakes.
Main Ingredients
For the crab & corn cakes:
- 8 oz (225 g) lump crab meat, picked over for shells. Use fresh or refrigerated crab for best texture.
- 1 cup (150 g) corn kernels fresh off the cob, or frozen/thawed, or canned drained.
- 2 large eggs.
- 1/3 cup (80 g) mayonnaise.
- 1 tbsp Dijon mustard.
- 1 tsp Worcestershire sauce (optional).
- 1 tsp Old Bay seasoning (or 1/2 tsp Old Bay + 1/2 tsp smoked paprika).
- 2 scallions, thinly sliced (about 1/4 cup / 25 g ).
- 2 tbsp fresh parsley, chopped.
- Zest of 1 lemon (about 1 tsp ) and 2 tsp lemon juice.
- 3/4 1 cup (75 100 g) panko breadcrumbs, plus extra for coating.
- 2 tbsp (28 g) unsalted butter, melted or 2 tbsp neutral oil for brushing.
- Salt and black pepper, to taste (start with 1/4 tsp salt).
For the quick lemon aioli:
- 1/2 cup (120 g) mayonnaise.
- 1 clove garlic, minced.
- 1 tbsp lemon juice.
- 1 tsp Dijon mustard.
- Salt and pepper, to taste.
Quality indicators
- Use true lump crab meat. It should smell briny, not fishy.
- Corn should be sweet and plump.
- Panko must be light and flaky for crunch.
Seasoning Notes Essential spice combos work wonders. Old Bay plus lemon is classic. Add smoked paprika for depth. A pinch of cayenne gives heat.
Flavor enhancers and aromatics matter. Scallions, parsley, and lemon zest brighten everything. Worcestershire adds umami. A touch of Dijon ties it all.
Quick substitutions if needed. No panko? Use crushed saltines or cornflakes. No mayo? Greek yogurt plus 1 tbsp oil works. Trying Weight Watchers Crab Cakes? Use light mayo and less butter.
Equipment Needed
- Mixing bowls and a rubber spatula.
- Measuring cups, spoons, or a kitchen scale.
- Baking sheet and parchment or silicone mat.
- Air fryer (optional) or an oven that reaches 425° F ( 220° C) .
- Small bowl for aioli.
- Cooling rack (optional) and instant read thermometer if you like precision (145° F ( 63° C) internal target).
Common household swaps work fine. Use a nonstick sheet instead of a rack. A toaster oven can replace an air fryer.
Honestly, I once baked these on a sheet directly. They still tasted amazing.
If you want tips on How To Make Crab Cakes With Corn or an Air Fryer Crab Cakes Healthy version, tell me. I’ll share my secret for perfectly crisp edges.
Cooking Method
If you want to know How To Make Crab Cakes With Corn, read on. I call this version Baked Corn and Crab Cakes. They’re light, not greasy, and perfect for summer nights.
Prep Steps
Get your mise en place ready. Pick through the lump crab meat for any shells. Thaw and pat dry 1 cup corn kernels .
Slice scallions, zest a lemon, measure 3/4 cup panko .
Keep everything chilled until you mix. Pick through crab to remove shells .
That’s a safety must. Wash hands after handling seafood.
Save time by doing small tasks together. While the mixture chills, mix the lemon aioli. I learned this the hard way.
Once, I forgot and ended up flipping half cooked cakes. Don’t do that.
step-by-step Process
- Whisk eggs, mayo, Dijon, Worcestershire, lemon juice, zest, Old Bay, salt, and pepper.
- Fold in scallions, parsley, corn, and panko. Gently fold in crab. Do not mash the lumps.
- Chill the mixture 20– 30 minutes so it firms up.
- Shape into eight patties about 2 2.5 inches wide. Coat lightly with extra panko.
- For oven: preheat to 425° F ( 220° C) . Bake 10– 14 minutes , flip, then bake 4 6 minutes . For air fryer: preheat to 375° F ( 190° C) and air-fry 7– 10 minutes , flipping halfway.
- Finish when edges are golden and centers spring back. Aim for an internal temp of 145° F ( 63° C) .
Visual cues matter. Look for golden brown edges and a slight spring in the center. If the cakes wobble too much, cook a few minutes longer.
Pro Tips
- Use lump crab for texture. Handle gently to keep the big pieces intact.
- For a Panko baked crab cakes recipe vibe, brush with melted butter. It browns nicely without frying.
- Common mistake: overworking the mix. It makes dense cakes. Stop when the crab is folded in.
make-ahead: Form patties and refrigerate up to 24 hours . Reheat in the oven or air fryer until crisp. These work great as Air Fryer Crab Cakes Healthy options or Weight Watchers Crab Cakes with light mayo.
Honestly, they beat greasy fritters any day. Try them with lemon aioli for crab cakes and watch everyone dive in.
Recipe Notes
Did you know Americans eat about 16 pounds of seafood yearly? I love that fact. It makes sharing seafood feel right.
Serving Suggestions
These Baked Corn and Crab Cakes shine on simple plates. Serve two cakes per person. Add lemon wedges and chopped parsley.
For plating, try a bed of mixed greens. Or place cakes on garlic aioli smear. A dollop of lemon aioli for crab cakes brightens each bite.
Complementary sides work well. Think crisp summer slaw or roasted new potatoes. Cornbread or grilled asparagus also pair nicely. For drinks, try dry rosé or iced tea.
Storage Tips
Cool cakes completely before storing. Refrigerate in airtight containers up to three days.
You can freeze raw shaped patties. Freeze on a tray, then bag for months. Or freeze cooked cakes for two months.
To reheat, use oven or air fryer. Preheat to 350° F ( 175° C) . Heat until warmed and crisp. Avoid the microwave if possible. It makes them soggy.
Variations
Want adaptations? Try gluten-free swaps. Use gluten-free panko instead of regular crumbs.
For lighter options try this tip. Make Air Fryer Crab Cakes Healthy swaps. Replace full fat mayo with Greek yogurt. Use an air fryer for crisp, less oil.
This works great for Weight Watchers Crab Cakes fans.
Seasonal swaps keep things fun. Summer use fresh sweet corn and diced tomato. Fall and winter use charred frozen corn or roasted red pepper.
If you love texture, make Corn and crab fritters instead. Or try a Panko baked crab cakes recipe twist for extra crunch. If you crave bold spice, make spicy Cajun or Southwest versions.
Nutrition Basics
Per serving (two cakes) expect about 360 calories. That includes protein around 28 grams. Fat will vary with mayo used.
Key health benefits are clear. Crab offers lean protein and minerals. Baked prep keeps fat lower. These are great as Crispy baked seafood appetizers without frying.
I remember my first batch falling apart. I didn’t chill the mix. Lesson learned. Chill for 20– 30 minutes before shaping.
Enjoy making these. They are forgiving and delicious. Go on, try them tonight. You got this.
Frequently Asked Questions
How do I stop Baked Corn and Crab Cakes from falling apart while baking?
Chill the shaped cakes for 20 30 minutes before cooking so the binder (egg, mayo and panko) firms up that’s the single biggest trick to keeping them intact. Use panko for a light structure and only fold the crab in gently to keep lumps; if the mixture feels too wet add 1 2 tbsp more panko.
Baking on a wire rack or brushing the tops with a little melted butter/oil will crisp them without heavy frying, which also helps them hold their shape.
Oven or air fryer which is better for Baked Corn and Crab Cakes and what are the cook times?
Both work well: oven method gives even heating and is great for larger batches (425°F / 220°C, ~12 18 minutes, flip once and broil 1 2 minutes if you want extra browning).
The air fryer gets a crisp exterior faster and is ideal for small batches (375°F / 190°C, ~7 10 minutes, flipping halfway). Whatever you use, don’t crowd the cakes, preheat if your unit recommends it, lightly oil the surface, and look for golden edges and a set center (internal temp around 145°F / 63°C as a guide).
What can I substitute for lump crab or panko, and how can I make tasty variations?
If lump crab is scarce, well drained canned crab, chopped cooked shrimp or even canned tuna will work handle gently to avoid shredding. For binders you can swap panko for crushed saltines, cornflakes or gluten-free panko (add a tablespoon of almond flour if you need extra structure).
Easy variations include Cajun seasoning and remoulade for heat, roasted red pepper and cumin for a Southwest twist, or a mango salsa for a fresher, summery vibe.
How should I store, freeze and reheat leftovers from Baked Corn and Crab Cakes?
Cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage freeze on a tray until firm, then transfer to a zip bag or container best quality for about 1 month (up to 2 months is still acceptable).
Reheat in a 350°F (175°C) oven or in the air fryer until warmed through and crisp (roughly 8 12 minutes from refrigerated, longer from frozen); avoid the microwave unless you don’t mind a softer, less crisp exterior.
Are Baked Corn and Crab Cakes healthy what should I know about calories, protein and allergens?
They’re a reasonably balanced dish: an estimated serving (2 cakes) is about 360 kcal with roughly 28 g protein, ~20 g fat and around 600 mg sodium, though exact numbers vary by ingredients.
To lighten them, use light mayo or Greek yogurt, trim the butter, and pile on herbs and corn for volume; to lower sodium, cut added salt and go easy on Old Bay. Important allergen note: these contain shellfish (and usually gluten unless you use GF substitutes), so adjust or label accordingly for guests with allergies.
Crispy Baked Corn Crab Cakes Oven Or Air Fryer
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 360 kcal |
|---|---|
| Protein | 28 g |
| Fat | 20 g |
| Carbs | 16 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 600 mg |