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

Directions 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,...

  • Yield: 4 servings
  • Cooking time: 10 Min
  • Rating: 5/5
  • Publisher:


  • 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

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