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
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.
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.
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ConnieK
Aug 18, 2012
No comment left
Pinstripes
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.
Reviews
No comment left
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.