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Curried Corn and Crab Cakes

  • 4servings
  • 45minutes
  • 343calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 teaspoon(s) canola oil , divided

  2. 1 cup(s) fresh corn kernels , (from 2 ears) or frozen

  3. 1/4 cup(s) finely chopped onion

  4. 1/2 teaspoon(s) curry powder

  5. 1 clove(s) garlic , minced

  6. 1 pound(s) lump crabmeat , shells removed (see Note)

  7. 1/3 cup(s) reduced-fat mayonnaise

  8. 2 large egg whites

  9. 2 tablespoon(s) lime juice

  10. 3 tablespoon(s) chopped fresh cilantro

  11. 2 tablespoon(s) chopped fresh mint

  12. 1/4 teaspoon(s) salt

  13. 1 cup(s) fine dry unseasoned breadcrumbs , divided

  14. Lime wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees 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.

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