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Curried Corn and Crab Cakes

  • Prep Time 30
  • Cook Time -
  • Serves 4

1. Ingredients

  1. 5 teaspoons canola oil, divided
  2. 1 cup fresh or frozen corn kernels
  3. 1/4 cup finely chopped onion
  4. 1/2 teaspoon curry powder
  5. 1 clove garlic, minced
  6. 1 pound lump crabmeat, shells removed (see Note)
  7. 1/3 cup reduced-fat mayonnaise
  8. 2 large egg whites
  9. 2 tablespoons lime juice
  10. 3 tablespoons chopped fresh cilantro
  11. 2 tablespoons chopped fresh mint
  12. 1/4 teaspoon salt
  13. 1 cup fine dry unseasoned breadcrumbs, divided
  14. Lime wedges

Nutrition Info

Per Serving

  • Calcium: 151 mg
  • Calories: 399 kcal
  • Carbohydrates: 32 g
  • Dietary Fiber: 2 g
  • Fat: 16 g
  • Protein: 32 g
  • Sugars: 5 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  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.

Yield: 4 servings

3. Still Hungry?

Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

Note

Note: Crabmeat can be purchased in three forms: canned, frozen or pasteurized. The pasteurized usually has the best flavor (it is heated to a lower temperature than canned); look for it in the fresh seafood section of the market. Once opened, the crabmeat should be used within 4 days.

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