Sweet Corn Crab Cakes Recipe
Recipe By Sweet Savory And Steph
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.
4.9
16 Rating -
Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Sweet Corn Crab Cakes Recipe
- 8 ounce Lump crab meat
- 1/2 Egg
- 1/2 cup Panko breadcrumbs plain, unseasoned
- 1/2 cup Sweet corn kernels canned or frozen; if using frozen, make sure you defrost it fully
- 0.13 cup Almond milk unsweetened
- 1 teaspoon Seasoned salt
- 1 Scallions chopped
- 1/2 Lemon zested
- 0.17 cup Light mayo
- 1/2 tablespoon Dijon mustard
- 1/2 Lemon juiced
Nutrition
value
value
842
calories per serving
21 g Fat64 g Protein97 g Carbs9 g FiberOther
Current Totals
- Fat21g
- Protein64g
- Carbs97g
- Fiber9g
MacroNutrients
- Carbs97g
- Protein64g
- Fiber9g
Fats
- Fat21g
Vitamins & Minerals
- Calcium476mg
- Iron8mg
- Vitamin A196mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B9210mcg
- Vitamin B128mcg
- Vitamin C46mg
- Vitamin E10mg
- Copper2mcg
- Magnesium214mg
- Manganese2mg
- Phosphorus906mg
- Selenium134mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Sweet Savory And Steph