Red corn crab cakes

I have always loved crab cakes. When I was a kid my mom would buy frozen fish sticks and crab cakes as a special treat on Sunday nights. They’ve always been a favorite.

Once you go gluten-free, you can’t have restaurant crab cakes because they have bread crumbs inside or on top (“Panko” are Japanese breadcrumbs). And they’re often fried as well. Here’s how to make your own corn crab cakes.

The renovation: The original recipe was adapted from Queer Eye for the Straight Guy. I was inspired to add the corn by Gluten-Free Girl’s crabcake recipe. You can use lower-fat mayo and egg whites as a binder if you’re watching your fat intake. I added ground flax seeds to replace the bread crumbs, which adds healthy omega-3 fatty acids and a little fiber. I also added the wasabi mayo this time, which I thought would go well with the corn. These crab cakes are baked, not fried, so they are also lower in fat. You can make these crab cakes with frozen corn in the winter.

Suitable for:
gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Red corn crab cakes

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Print Recipe

A delicious combination of corn and crabmeat makes these delicate patties special.

• CourseDinner

Servings	Prep Time
4 cakes	15 minutes

Cook Time

30 minutes

Servings Prep Time 4 cakes 15 minutes

Cook Time 30 minutes

Red corn crab cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A delicious combination of corn and crabmeat makes these delicate patties special. CourseDinner Servings Prep Time 4 cakes 15 minutes Cook Time 30 minutes Servings Prep Time 4 cakes 15 minutes Cook Time 30 minutes

Ingredients

• 1 tbsp ground flax seeds (may need 2)
• 1/2 cup corn or one ear, red or white, kernels removed
• 6 ounces crab meat well drained
• 3 tbsp mayonnaise
• 1 tbsp wasabi mayonnaise optional
• 1/2 tbsp prepared mustard horseradish
• 1 eggs medium
• 1/2 tsp Old Bay seasoning
• 1 tsp fresh lemon juice freshly squeezed
• 1 dash Worcestershire sauce
• 1 dash hot sauce (Tabasco or other)
• 1 pinch sea salt
• 1 pinch black pepper freshly ground

Servings: cakes

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 400°.
2. Put the flaxseed in a blender and blend until it is a finely ground powder. This will help bind the cakes. If flaxseeds aren't ground, you don't get the benefits from them, as they tend to pass right through undigested.
3. If using fresh corn, husk the corn, pick off as much corn silk as possible, and carefully slice off the kernels. Pick through and remove the rest of the silk.
4. Combine all the ingredients except the crab, corn kernels, and flaxseed, and whisk until smooth. Taste and adjust seasonings. Stir in the corn and crab until well mixed. Add just enough flaxseed to make it bind together into a patty.
5. Place a piece of parchment paper on a baking sheet. You can spray it lightly with oil spray. Use a measuring cup or egg ring to make four evenly shaped patties about 3 inches across.
6. You can also double the recipe and make 1″ cakes for appetizers. Smaller cakes are baked 8-10 minutes.
7. Bake for 20-25 minutes until golden brown. Serve with a side salad and Joe's Mustard Sauce.

Recipe Notes

Per serving:

• 194 calories
• 13 g fat
• 113 g cholesterol
• 496 mg sodium
• 25 mg potassium
• 6 g carbohydrate
• 0 g fiber
• 2 g sugars
• 13 g protein
• 5  Weight Watchers Points

Here's one recipe for Joe's Mustard Sauce.