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Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Fresh corn kernels (about 2 ears)

  2. 1/4 cup 15g / 1/2oz Finely chopped onion

  3. 1/4 cup 36g / 1 1/3oz Diced red bell pepper

  4. 1/2 teaspoon 2 1/2ml Curry powder

  5. 1 Garlic clove - minced

  6. 1 lb 454g / 16oz Lump crabmeat - shells removed

  7. 1/3 cup 78ml Low-fat mayonnaise

  8. 3 tablespoons 45ml Minced fresh cilantro

  9. 2 tablespoons 30ml Chopped fresh mint

  10. 2 tablespoons 30ml Fresh lime juice

  11. 1 tablespoon 15ml Low-sodium soy sauce

  12. 2 tablespoons 30ml Egg whites (large)

  13. 10 tablespoons 150ml Dry breadcrumbs - divided

  14. 4 teaspoons 20ml Vegetable oil

  15. Lime wedges

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over medium-high heat. Add first 5 ingredients; saute' 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.

  2. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4 inch thick) patties. Dredge patties in 3 tablespoons breadcrumbs.

  3. Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.

  4. Yield 8 servings (serving size :1 patty)

  5. Calories: 151 (27% from fat)

  6. Fat: 4.6g Protein: 14.1g Carb: 13.1g Fiber: .9g Cholesterol: 5.7mg Iron: 1.4mg Sodium: 400mg Calcium: 84mg

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