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 teaspoon curry powder; 1 garlic clove, minced; 1 pound lump crabmeat, shells removed; 1/3 cup low-fat mayonnaise; 3 tablespoons minced fresh cilantro; 2 tablespoons chopped fresh mint; 2 tablespoons fresh lime juice; 1 tablespoon low-sodium soy sauce; 2 large egg whites; 10 tablespoon dry breadcrumbs, divided; 4 teaspoons vegetable oil; Lime wedges

15 ingredients

3 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 teaspoon curry powder
1 garlic clove, minced
1 pound lump crabmeat, shells removed
1/3 cup low-fat mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 large egg whites
10 tablespoon dry breadcrumbs, divided
4 teaspoons vegetable oil
Lime wedges

Directions

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.