Curried Corn-Crab Cakes

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!

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

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.

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

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

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.

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