Ingredients
2/3 cup yellow cornmeal1/3 cup fat-free milk1 small sweet red pepper, finely chopped4 green onions, chopped1 teaspoon canola oil3 egg whites, lightly beaten1/3 cup reduced-fat mayonnaise1/4 cup all-purpose flour1/4 cup minced fresh parsley2 tablespoons lemon juice1/4 teaspoon seafood seasoning1/8 teaspoon cayenne pepper2 cups lump crabmeat, drained1 cup frozen corn, thawed8 lemon wedges
Preparation
In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat.
Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture.
Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.
