Source: dLife

Fresh crab and frozen corn combined with a variety of seasonings make up these delicate and moist crab cakes.

Servings

0.5 medium bell peppers , finely chopped
0.5 cup fresh chopped green onion
0.75 cup yellow cornmeal
0.25 cup white whole wheat flour
0.5 tsp Seasoning, seafood
0.12 tsp ground cayenne (red pepper)
16 oz Crab, dungeoness, raw , 2 cups
1 cup frozen sweet corn kernels , thawed
0.25 cup chopped parsley
0.33 cup mayonnaise
3 egg whites
0.25 cup whole milk
2 tbsp fresh lemon juice
0.12 tsp salt (optional)
2 medium lemons , quartered

1 Spray a 12 inch pan with nonstick cooking spray and heat over medium high heat. Add in the bell pepper and green onions and sauté until tender, about 3 minutes, stir often. Place in a large bowl to cool quickly.
2 Mix together the cornmeal, flour, seafood seasoning, and cayenne in a medium bowl and set aside.
3 Stir the crabmeat and the next 6 ingredients into the bowl with the cooled peppers and onions. Add in the cornmeal mixture from step 2 and mix until just blended.
4 Using the same 12 inch pan, lightly spray with nonstick cooking spray. Spoon 1/2 cup of crab mixture into the pan four times. Use a spatula to flatten each into a 1/2 inch thick patty. Cook 3 minutes per side, remove to a plate and keep warm.
5 Remove pan from flame and again lightly spray with nonstick cooking spray. Repeat with remaining crab mixture.
6 Sprinkle salt evenly over crab and corn cakes and serve with lemon wedges.