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Crab and Corn Cakes
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 215.3
Total Carbs 19.1 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Total Fat 8.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.4 g
Potassium 296.3 mg
Protein 14.9 g
Sodium 307.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 each  medium bell peppers
0 1/2 cup  fresh chopped green onion
0 3/4 cup  yellow cornmeal
0 1/4 cup  white whole wheat flour
0 1/2 tsp  Seasoning, seafood
0.125 tsp  ground cayenne (red pepper)
16 oz  Crab, dungeoness, raw
1 cup  frozen sweet corn kernels
0 1/4 cup  chopped parsley
0.3333 cup  mayonnaise
3 each  egg whites
0 1/4 cup  whole milk
2 tbsp  fresh lemon juice
0.125 tsp  salt
2 each  medium lemons
Directions
  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.

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