Curried Corn Crab Cakes

Name: Curried Corn Crab Cakes
Ingredients: 3/4 Cup Fresh Corn Kernels (about 2 ears); 1/4 Cup Finely Chopped Onion; 1/4 Cup Diced Red Bell Pepper; 1/2 tsp. Curry Powder; 1 Garlic Clove, Minced; 1 lb. Lump Crab Meat, Shells Removed; 1/3 Cup Mayonnaise; 3 Tbsp. Minced Fresh Cilantro; 2 Tbsp. Chopped Fresh Mint; 2 Tbsp. Fresh Lime Juice; 1 Tbsp. Soy Sauce; 2 large Egg Whites; 10 Tbsp. Dry Breadcrumbs, Divided; 4 tsp. Vegetable Oil; Lime Wedges

15 ingredients

1 steps

Ingredients

3/4 Cup Fresh Corn Kernels (about 2 ears)
1/4 Cup Finely Chopped Onion
1/4 Cup Diced Red Bell Pepper
1/2 tsp. Curry Powder
1 Garlic Clove, Minced
1 lb. Lump Crab Meat, Shells Removed
1/3 Cup Mayonnaise
3 Tbsp. Minced Fresh Cilantro
2 Tbsp. Chopped Fresh Mint
2 Tbsp. Fresh Lime Juice
1 Tbsp. Soy Sauce
2 large Egg Whites
10 Tbsp. Dry Breadcrumbs, Divided
4 tsp. Vegetable Oil
Lime Wedges

Directions

1

Heat a large non-stick skillet over medium 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.