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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
minutes
Cook Time
30
minutes
minutes
Servings
6
Calories
183
kcal
Author
Steph
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
WW Points:
Green Plan:
4 WW points for 1
8 WW points for 2, including sauce
Blue or Purple Plans:
2 WW points for 1
4 WW points for 2, including sauce
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
1
crab cake
|
Calories:
183
kcal
|
Carbohydrates:
18
g
|
Protein:
18
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
1627
mg
|
Potassium:
301
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
174
IU
|
Vitamin C:
27
mg
|
Calcium:
82
mg
|
Iron:
1
mg