Crab Cakes with Fresh Lemon

By cserumga

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.

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

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 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.

• 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.