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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 8.8 Fat, 0.1 Vegetables, 0.1 Fruits, 0.0 Milk, 0.9 Starch, 1.6 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

0.5
0 1/2 each medium bell peppers 0.5
0 1/2 cup fresh chopped green onion 0.75
0 3/4 cup yellow cornmeal 0.25
0 1/4 cup white whole wheat flour 0.5
0 1/2 tsp Seasoning, seafood 0.125
0.125 tsp ground cayenne (red pepper) 16.0
16 oz Crab, dungeoness, raw 1.0
1 cup frozen sweet corn kernels 0.25
0 1/4 cup chopped parsley 0.3333
0.3333 cup mayonnaise 3.0
3 each egg whites 0.25
0 1/4 cup whole milk 2.0
2 tbsp fresh lemon juice 0.125
0.125 tsp salt 2.0
2 each medium lemons

Directions

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.
Mix together the cornmeal, flour, seafood seasoning, and cayenne in a medium bowl and set aside.
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.
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.
Remove pan from flame and again lightly spray with nonstick cooking spray. Repeat with remaining crab mixture.
Sprinkle salt evenly over crab and corn cakes and serve with lemon wedges.