Curried Corn-Crab Cakes

Yield: 8 servings (serving size: 1 patty)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 27%
  • Fat: 4.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 14.1g
  • Carbohydrate: 13.1g
  • Fiber: 0.9g
  • Cholesterol: 57mg
  • Iron: 1.4mg
  • Sodium: 400mg
  • Calcium: 84mg

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

Preparation

  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.
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