Crab cakes sweetened with corn and red bell peppers, and spiced with a touch of cayenne.
Cook time: 15 Minutes
Prep time: 10 Minutes
Idle time:
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Ingredients
- 1/2 cup chopped red bell peppers
- 1/2 cup fresh chopped green onion
- 3/4 cup yellow cornmeal
- 1/4 cup white whole wheat flour
- 1/2 tsp Seasoning seafood
- 1/8 tsp Ground Cayenne red pepper
- 16 oz cooked crabmeat
- 1 cup frozen sweet corn kernels
- 1/4 cup chopped parsley
- 1/3 cup Mayonnaise
- 3 Egg Whites
- 1/4 cup Whole Milk
- 2 tbsp Fresh Lemon Juice
- 1/8 tsp salt cooking spray
- 2 medium lemons
Instructions
- Coat 12" skillet with cooking spray and heat over medium high. Add bell pepper and green onions. Sauté until tender, about 3 minutes, stirring often. Transfer to large bowl and allow to cool.
- In separate bowl, mix cornmeal, flour, seafood seasoning, and cayenne and set aside.
- To bowl with cooled peppers and onions, add crabmeat, frozen corn, parsley, mayonnaise, egg whites, whole milk, and lemon juice. Add cornmeal mixture from step 2 and mix until just blended.
- Lightly coat 12" skillet with nonstick cooking spray and return to medium heat. Spoon four individual 1/2 cup measures of crab mixture into skillet. Using spatula flatten each into 1/2" thick patty. Cook 3 minutes per side, remove to a plate and keep warm.
- Remove skillet from heat and again lightly coat with nonstick cooking spray. Repeat Step 4 with remaining crab mixture.
- Sprinkle salt evenly over crab and corn cakes and serve with lemon wedges.
Additional information
Nutrition Facts
Corn and Crab Cakes Recipe
Amount Per Serving
Calories 177
% Daily Value*
Sodium 308mg
13%
Total Carbohydrates 16g
5%
Dietary Fiber 1.5g
6%
Protein 11.5g
23%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Corn and Crab Cakes Recipe
Amount Per Serving
Calories 177
% Daily Value*
Sodium 308mg
13%
Total Carbohydrates 16g
5%
Dietary Fiber 1.5g
6%
Protein 11.5g
23%
* Percent Daily Values are based on a 2000 calorie diet.
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