Crab Cakes with Fresh Lemon Recipe
- 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
- 1. 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.
2 crab cakes equals 311 calories, 9 g fat (1 g saturated fat), 67 mg cholesterol, 764 mg sodium, 43 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.