Corn and Crab Cakes Recipe
Servings Prep Time
10People 10Minutes
Cook Time
Servings Prep Time
10People 10Minutes
Cook Time
  • 1/2cup chopped red bell peppers
  • 1/2cup fresh chopped green onion
  • 3/4cup yellow cornmeal
  • 1/4cup white whole wheat flour
  • 1/2tsp Seasoningseafood
  • 1/8tsp Ground Cayennered pepper
  • 16oz cooked crabmeat
  • 1cup frozen sweet corn kernels
  • 1/4cup chopped parsley
  • 1/3cup Mayonnaise
  • 3 Egg Whites
  • 1/4cup Whole Milk
  • 2tbsp Fresh Lemon Juice
  • 1/8tsp salt cooking spray
  • 2 medium lemons
  1. 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.
  2. In separate bowl, mix cornmeal, flour, seafood seasoning, and cayenne and set aside.
  3. 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.
  4. 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.
  5. Remove skillet from heat and again lightly coat with nonstick cooking spray. Repeat Step 4 with remaining crab mixture.
  6. Sprinkle salt evenly over crab and corn cakes and serve with lemon wedges.