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

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

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner

Cuisine American

Servings 4 cakes

Ingredients

  

1x2x3x

• 1 tbsp flax seeds (ground) (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 mustard (prepared) horseradish
• 1 eggs medium
• 1/2 tsp Old Bay seasoning
• 1 tsp lemon juice (fresh) freshly squeezed
• 1 dash Worcestershire sauce
• 1 dash hot sauce (Tabasco or other)
• 1 pinch sea salt
• 1 pinch black pepper freshly ground

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.