Crab Cakes with Fresh Lemon

Directions

• 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.