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Ingredientes
- Vegetable oil spray
- 1/2 medium red bell pepper, finely chopped
- 1/2 cup green onions, finely chopped
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon seafood seasoning blend (like Old Bay)
- 1/8 teaspoon cayenne pepper
- 2 cups fresh crab meat, picked over for shells and cartilage
- 1 cup frozen whole-kernel corn, thawed
- 1/4 cup snipped fresh parsley
- 1/3 cup light mayonnaise
- 3 egg whites (from large eggs)
- 1/4 cup fat-free milk
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 2 medium lemons, quartered
Direcciones
- Preheat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. Cook the bell pepper and green onions for 3 minutes, or until tender, stirring frequently. Transfer to a large bowl to cool quickly.
- In a medium bowl, stir together the cornmeal, flour, seafood seasoning blend and cayenne.
- Stir the crab meat, corn, parsley, mayonnaise, egg whites, milk and lemon juice into the cooled peppers and onions. Stir in the cornmeal mixture until just blended.
- Lightly spray the skillet with vegetable oil spray. Spoon 1/2 cup crab mixture into the skillet. Repeat three times. Flatten each patty to 1/2 inch thickness with a spatula. Cook for 3 minutes on each side. Set aside. Lightly spray the skillet with vegetable oil spray and repeat with the remaining crab mixture, making 4 more patties.
- To serve, place 2 crab cakes on each plate. Sprinkle with salt and serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 155 | 39% |
| Total Fat 17.51g | 22% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1172mg | 49% |
| Potassium 430mg | 12% |
| Total Carbs 34.29g | 9% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.77g | 2% |
| Protein 25.75g | 41% |
