Crab and Corn Cakes with Fresh Lemon Recipe

• 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

Directions