Crab Cakes With Fresh Lemon

• 2/3 cup yellow cornmeal
• 1/3 cup fat-free milk
• 1 small sweet red pepper, finely chopped
• 4 green onions, chopped
• 1 teaspoon canola oil
• 3 egg whites, lightly beaten
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup all-purpose flour
• 1/4 cup minced fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon seafood seasoning
• 1/8 teaspoon cayenne pepper
• 2 cups lump crabmeat, drained
• 1 cup frozen corn, thawed
• 8 lemon wedges

1. In a large bowl, combine cornmeal and milk; set aside. In a
2. , saute red pepper and onions in oil until tender. Remove from the heat.
3. 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.
4. 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.

yellow cornmeal, milk, sweet red pepper, green onions, canola oil, egg whites, mayonnaise, allpurpose, fresh parsley, lemon juice, seafood seasoning, cayenne pepper, lump crabmeat, frozen corn, lemon wedges

Taken from www.tasteofhome.com/recipes/crab-cakes-with-fresh-lemon/ (may not work)