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crab cakes
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Sweet Corn Crab Cakes

Sweet Corn Crab Cakes with Lemon Dijon Dipping Sauce: Traditional crab cakes, air fried and lightened up with the extra crunch of sweet corn kernels.
Course Appetizer, Main Course
Cuisine American
Keyword corn fritters, crab cakes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 183kcal

Equipment

  • air fryer
  • mixing bowl

Ingredients

  • 16 oz lump crab meat
  • 1 egg
  • 1 cup panko breadcrumbs plain, unseasoned
  • 1 cup sweet corn kernels canned or frozen; if using frozen, make sure you defrost it fully
  • 1/4 cup almond milk unsweetened
  • 2 teaspoons seasoned salt
  • 2 scallions chopped
  • 1 lemon zested

Dipping Sauce

  • 1/3 cup light mayo
  • 1 tablespoon dijon mustard
  • 1 lemon juiced

Instructions

Crab Cakes

  • Combine the crab meat, drained corn, breadcrumbs, milk, egg, seasoned salt, lemon zest, and scallions in a mixing bowl.
  • Mix the ingredients together using your hands.
  • Form six equal-sized balls of the mixture, approximately 1/2 cup each in size.
  • Flatten each ball to form patties.
  • Working in batches, spray the basket of your air fryer with cooking spray and place three of the patties in the basket.
  • Spray the tops with more cooking spray and air fry at 400F for 15 minutes, flipping halfway, spraying again.
  • Repeat this process with the second batch.
  • If using the oven, use the same temperature and time guidelines.

Dipping Sauce

  • Combine the mayo, dijon, and lemon juice in a bowl and whisk together.
  • Drizzle on top of the crab cakes or serve alongside for dipping.

Notes

4 WW points for 1, 8 WW points for 2, including sauce - Green Plan
3 WW points for 1, 5 WW points for 2, including sauce - Blue and Purple Plans

Nutrition

Serving: 1crab cake | Calories: 183kcal | Carbohydrates: 18g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 1627mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 1mg