Curried Corn-Crab Cakes

7 Reviews
ADD YOUR REVIEW
Yield:
8 servings (serving size: 1 patty)
July 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 151
  • Caloriesfromfat 27%
  • Fat 4.6g
  • Satfat 0.8g
  • Monofat 1.3g
  • Polyfat 2.1g
  • Protein 14.1g
  • Carbohydrate 13.1g
  • Fiber 0.9g
  • Cholesterol 57mg
  • Iron 1.4mg
  • Sodium 400mg
  • Calcium 84mg

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

hleigh's Review

BlueeyedSara7
August 13, 2013
These were delicious! I also had a hard time keeping the cakes together, but they tasted the same either way. We will definitely have these again!

wiggieje's Review

TimSimmons
February 21, 2013
Awesome -- I make these often. They freeze well and are great to pull out for a quick lunch/snack.

BlueeyedSara7's Review

SandiMcMc
May 30, 2012
Really liked this recipe and the leftovers were very good. I used shrimp, which I had, instead of crab, which I didn't. I put the shelled, deveined shrimp in the food processor and pulsed about 10 times and then followed the recipe as written. I don't know if it made a difference but I used panko bread crumbs instead of regular breadcrumbs, and the cakes had a nice crisp coating. I could only cook four patties at a time so I split the oil as well and it seemed to be enough for cooking. Will definitely make again.

SandiMcMc's Review

hleigh
January 01, 2012
I made these as a part of our Cooking Light Virtual Supper Club for our Corny Celebration. Here is the blog link - http://whistlestopcooking.blogspot.com/2010/11/cooking-light-corn.html - These crab cakes are easy to make and the fresh ingredients really make a difference. They are light and filling at the same time. I served them with a cucumber sauce. Y'all enjoy ~ Sandi

Nlazenby's Review

wiggieje
August 15, 2011
My husband stated they were the best crab cakes he's ever eaten and he is not a big fan of crab cakes.

TimSimmons's Review

Nlazenby
August 12, 2011
Made this for company last night. Everyone loved it. Actually preferred it to the standard crab cakes. Used cracker crumbs instead of bread crumbs for the outside of the crab cakes. The crab cakes didn't hold together well, but I just pushed them to the side of the non-stick frying pan and shaped them into pie shaped cakes. Delicious. The drizzle of lime juice on top was just perfect.

bahibektoi's Review

bahibektoi
November 05, 2009
I even use imitation crab and still always end up thinking, "Wow, this is a good recipe!"