Crab Cakes with Fresh Lemon Recipe

4.5 1 2
Crab Cakes with Fresh Lemon Recipe
Crab Cakes with Fresh Lemon Recipe photo by Taste of Home
Publisher Photo

Crab Cakes with Fresh Lemon Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

2 each: 311 calories, 9g fat (1g saturated fat), 67mg cholesterol, 764mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.

  • 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.
Originally published as Crab Cakes with Fresh Lemon in Healthy Cooking August/September 2008, p53

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MY REVIEW
Pinstripes User ID: 3468767 170614
Reviewed Jan. 21, 2012

"These were more like corn cakes with crab in them. I chose the canned white crab - wrong type! Get lump crab for sure. I will try it again though and tweak some amounts here & there."

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