Receta Crab and Corn Cakes with Fresh Lemon

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $7.65 view details
  • 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

  1. 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.
  2. In a medium bowl, stir together the cornmeal, flour, seafood seasoning blend and cayenne.
  3. 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.
  4. 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.
  5. 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%
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