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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.

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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0 1/2 cup  chopped red 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
  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.
  2. In separate bowl, mix cornmeal, flour, seafood seasoning, and cayenne and set aside.
  3. To bowl with cooled peppers, 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.

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