Baked Corn and Crab Cakes with Taco Seasoning
Golden-brown crab cakes enriched with sweet corn kernels and zesty taco seasoning create a fusion twist on the classic seafood favorite. The fat-free mayonnaise keeps them light while delivering satisfying flavor and texture. Perfect for casual dinners, game day appetizers, or summer entertaining when you want something special but not too heavy. The brief freezing step helps maintain their shape during baking, while the bread crumb coating ensures a crispy exterior that contrasts beautifully with the tender, flaky interior packed with real crabmeat.
Ingredients
- ½ cup frozen corn, thawedfresh corn kernels1:1dietaryFull guide →
- 4 medium green onions, chopped (1/4 cup)
- ⅓ cup fat-free mayonnaise or salad dressingregular mayonnaise1:1dietary
- 1 tablespoon Old El Paso 25% Less Sodium Taco Seasoning Mix, from 1 container (6.25 oz)Old Bay seasoning1:1flavorFull guide →
- 2 cans (6 oz each) white crabmeat, drained, cartilage removedlump crabmeat1:1upgrade
- 1 egg, beaten
- 2 tablespoons water
- ½ cup Progresso plain dry bread crumbspanko breadcrumbs1:1textureadds glutenFull guide →
- 3 tablespoons thick & chunky salsa
Instructions
- 1
Line cookie sheet with waxed paper
- 2
Stir together corn, onions, mayonnaise, taco seasoning mix and crabmeat in medium bowl
- 3
Shape mixture into 8 patties using slightly less than 1/4 cup for each patty
- 4
Place patties on cookie sheet and freeze 15 minutes
- 5
Heat oven to 450°F and spray another cookie sheet with cooking spray
- 6
Stir together egg and water in shallow bowl
- 7
Place bread crumbs in another shallow bowl or pie plate
- 8
Dip each patty into egg mixture coating both sides
- 9
Coat patties with bread crumbs
- 10
Place coated patties on prepared cookie sheet
- 11
Bake 15 minutes
- 12
Turn patties and bake about 10 minutes longer until golden brown
- 13
Serve with salsa
Tips
Freeze patties briefly to help them hold their shape during the coating and baking process.
Remove any remaining cartilage from crabmeat carefully to ensure smooth texture in finished cakes.
Serve immediately while coating is still crispy for best texture contrast.
Good to Know
Refrigerate up to 2 days covered, reheat in 350°F oven until heated through.
Can shape and freeze patties up to 1 day ahead, coat and bake when ready to serve.
Serve hot with salsa, lemon wedges, or remoulade sauce.
Common Mistakes
Don't skip freezing step to avoid patties falling apart during coating.
Remove all cartilage from crabmeat to avoid unpleasant texture surprises.
Substitutions
FAQ
Can I use fresh crab instead of canned?
Yes, use 12 oz fresh crabmeat, picked over for shells and cartilage. The flavor will be even better with fresh crab.
What if I don't have taco seasoning?
Mix 1/2 teaspoon each chili powder, cumin, and paprika with 1/4 teaspoon garlic powder as a substitute.
How long will these keep in the refrigerator?
Store covered for up to 2 days. Reheat in a 350°F oven for 8-10 minutes until heated through and crispy.