Curried Corn and Crab Cakes

By bjlazyl

Ingredients

• Ingredients
• 5 teaspoon oil, canola, divided
• 1 cup(s) corn, whole kernel, (from 2 ears) or frozen
• 1/4 cup(s) onion(s), finely chopped
• 1/2 teaspoon curry powder
• 1 clove(s) garlic, minced
• 1 pounds crabmeat, shells removed
• 1/3 cup(s) mayonnaise, reduced-fat
• 2 large egg white(s)
• 2 tablespoon lime juice
• 3 tablespoon cilantro, fresh, chopped
• 2 tablespoon mint, fresh, chopped
• 1/4 teaspoon salt
• 1 cup(s) bread crumbs, fine, dry, unseasoned, divided
• 1 large lime(s), cut into wedges

Details

Servings 1
Adapted from everydayhealth.com

Preparation

Step 1

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, curry powder and garlic; cook, stirring often, until vegetables are soft, about 5 minutes. Transfer mixture to a large bowl and let cool completely. Stir in crabmeat.

 
3. Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs. Using about 1/3 cup per patty, form the mixture into eight 3/4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.

 
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes.

 
5. Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.