Fresh lemons and lemon juice bring out all the great flavors in these crispy crab cakes. But be careful not to overcook or they'll be dry, instead of moist and delicate. Edie DeSpain - Logan, Utah
- 2/3 cup yellow cornmeal
- 1/3 cup fat-free milk
- 1 small sweet red pepper, finely chopped
- 4 green onions, chopped
- 1 teaspoon canola oil
- 3 egg whites, lightly beaten
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup all-purpose flour
- 1/4 cup minced fresh parsley
- 2 tablespoons lemon juice
- 1/4 teaspoon seafood seasoning
- 1/8 teaspoon cayenne pepper
- 2 cups lump crabmeat, drained
- 1 cup frozen corn, thawed
- 8 lemon wedges
- 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.
- 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.
- 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.
Originally published as Crab Cakes with Fresh Lemon in Healthy Cooking August/September 2008, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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