Ingredients Jump to Instructions ↓

  1. 2/3 cup yellow cornmeal

  2. 1/3 cup fat-free milk

  3. 1 small sweet red pepper, finely chopped

  4. 4 green onions, chopped

  5. 1 teaspoon canola oil

  6. 3 egg whites, lightly beaten

  7. 1/3 cup reduced-fat mayonnaise

  8. 1/4 cup all-purpose flour

  9. 1/4 cup minced fresh parsley

  10. 2 tablespoons lemon juice

  11. 1/4 teaspoon seafood seasoning

  12. 1/8 teaspoon cayenne pepper

  13. 2 cups lump crabmeat, drained

  14. 1 cup frozen corn, thawed

  15. 8 lemon wedges

Instructions Jump to Ingredients ↑

  1. Crab Cakes with Fresh Lemon Recipe photo by Taste of Home In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat.

  2. Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture.

  3. Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges. Yield: 4 servings.


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