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
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
Reviews
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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.