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Crab Cakes with Fresh Lemon

 Crab Cakes with Fresh Lemon
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
4 ServingsPrep: 25 min. Cook: 10 min./batch

Ingredients

  • 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

Directions

  • 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

2 of 2

Crab Cakes with Fresh Lemon (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.