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Curried Corn-Crab Cakes

Yield 8 servings (serving size: 1 patty)

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

Nutrition Information

  • calories 151
  • caloriesfromfat 27 %
  • fat 4.6 g
  • satfat 0.8 g
  • monofat 1.3 g
  • polyfat 2.1 g
  • protein 14.1 g
  • carbohydrate 13.1 g
  • fiber 0.9 g
  • cholesterol 57 mg
  • iron 1.4 mg
  • sodium 400 mg
  • calcium 84 mg

How to Make It

  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.