Baked Corn Crab Cakes Recipe

Home Recipes Main Dishes Seafood Baked Corn Crab Cakes Recipe

by Jennifer Debth January 26, 2017

23 Comments

5 from 4 votes

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Baked Corn Crab Cakes paired with aThree Cheese Chipotle Potato Soup is the perfect cozy, winter dinner. 10 minutes of prep and you’ve gotyourself a restaurant quality meal!

Thanks toIdahoan® Premium Steakhouse® Potato Soups for sponsoring today’s post.

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This past weekend Trevor and I actually took some time off and. . .

was

glorious.

It was long overdue.

We slept in, we walked around the mall (whaaaat?), and by the time we knew it, it was time for dinner. I was feeling pretty tired and we had eaten out for lunch, so I thought it would be fun if Trevor and I went home and cooked together.

On the menu?

Baked Corn Crab Cakes withIdahoan® Premium Steakhouse® Three Cheese Chipotle Potato Soup.

And letmetellyou, #noregrets about skipping out on dinner out that night.

Not only wasthis meal ultra delicious, it was ridiculously easy!

Let’s start with theBaked Corn Crab Cakes.

Basically, throw all the ingredients – mayo, egg, dijon, Worcestershire, yellow mustard, garlic powder, salt, hot sauce, crab, green onion, crackers, and corn – into a bowl and mix it up.

Yes. It’s that easy.

Then all you need to do is form them into patties (no fear, it’s easy, too) using a 1/4 cup measuring cup and bake ’em up.

While the Baked Corn Crab Cakes are getting all golden and crispy delicious, start the soup.

Today we’re usingIdahoan® Premium Steakhouse® Three Cheese Chipotle Potato Soupwhich is packed full ofREAL Idaho® red potatoes, red potato skins, flavorful spices and rich cheeses.

So yeah.

It’s kiiiiiind of the perfect paring with the corn crab cakes.

A little heat from the soup + the rich, tender, slightly sweet crab cakes?

Yes please!

The soup, if you can believe it, is even easier to make than the cakes!

Simply bring water to a boil, pourin the soup, whisk to combine, and let simmer for 5 minutes.

This meal seriously couldn’t be any easier, but nobody will ever know!

Decadent, rich crab cakes… creamy potato soup…

How’s THAT for a restaurant quality meal at home?!

– Jennifer

What’s your favorite thing to pair with soup? Show Me the Yummy!

5 from 4 votes

Baked Corn Crab Cakes paired with a Three Cheese Chipotle Potato Soup is the perfect cozy, winter dinner. 10 minutes of prep and you've got yourself a restaurant quality meal!

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 6 crab cakes

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Ingredients

US Customary - Metric

Baked Corn Crab Cakes

▢ 1/4 cup mayonnaise
▢ 1 large egg yolk
▢ 1/2 tablespoon Dijon mustard
▢ 1/2 tablespoon Worcestershire sauce
▢ 1/2 teaspoon yellow mustard
▢ 1/4 teaspoon hot sauce
▢ 1/4 teaspoon garlic powder
▢ 1/4 teaspoon salt
▢ 2 (6 oz) cans jumbo lump crab meat drained
▢ 1 Green onion white and light green parts only, sliced
▢ 1/2 cup crushed Ritz crackers
▢ 1/2 cup corn drained
▢ Crumbled feta or cotija for garnish
▢ Green onion minced for garnish

Three Cheese Chipotle Potato Soup

▢ 1 (7.1 oz) package Idahoan® Premium Steakhouse® Three Cheese Chipotle Potato Soup

Recipe Video

Instructions

Baked Corn Crab Cakes

Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together mayo, egg yolk, dijon, Worcestershire, mustard, hot sauce, garlic powder, and salt.
Add in crab, green onion, crackers, and corn.
Stir to combine.
Pack a 1/4 cup measuring cup with mixture and dump out on prepared baking sheet.
Repeat with remaining mixture.
Gently press down on the crab cakes, so they flatten slightly.
Bake in preheated oven for 35 minutes.
Cool slightly, serve and enjoy!

Three Cheese Chipotle Potato Soup

Cook according to package directions.
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STORING

Room Temp:N/A

Refrigerator:3-5 Days

Freezer:3 Months

Reheat:Bake or microwave to reheat. If frozen, thaw in fridge

*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include soup.

Nutrition Information

Nutrition Facts

Baked Corn Crab Cakes Recipe

Amount Per Serving (1 crab cake)

Calories 159 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 58mg19%

Sodium 715mg31%

Potassium 166mg5%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 12g24%

Vitamin A 95IU2%

Vitamin C 5.4mg7%

Calcium 37mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: 3 cheese chipotle potato soup, baked, crab

Enjoy this recipe?

Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy

Course: Side Dish

Cuisine: American

Author: Jennifer Debth

Thanks againtoIdahoan® for sponsoring today’s post!

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