Curried Crab and Corn Cakes

crab cake
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4 servings, 2 crab cakes each

Active Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

  • 5 teaspoons canola oil, divided
  • 1 cup fresh corn kernels, (from 2 ears) or frozen
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon curry powder
  • 1 clove garlic, minced
  • 1 pound lump crabmeat, shells removed (see Note)
  • 1/3 cup reduced-fat mayonnaise
  • 2 large egg whites
  • 2 tablespoons lime juice
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1 cup fine dry unseasoned breadcrumbs, divided
  • Lime wedges

DIRECTIONS

  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, curry powder and garlic; cook, stirring often, until vegetables are soft, about 5 minutes. Transfer mixture to a large bowl and let cool completely. Stir in crabmeat.
  3. Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs. Using about 1/3 cup per patty, form the mixture into eight 3/4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes.
  5. Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.
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