Curried Corn & Crab Cakes
Recipe from EatingWell

Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.


Curried Corn & Crab Cakes


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Prep Time: 30 mins
Total Time: 45 mins
Servings: 4 servings, 2 crab cakes each
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Ingredients
 
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  • 5  teaspoons  canola oil, dividedOn Sale
  • 1  cup  fresh corn kernels, (from 2 ears) or frozenOn Sale
  • 1/4  cup  finely chopped onionOn Sale
  • 1/2  teaspoon  curry powderOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1  pound  lump crabmeat, shells removed (see Note)On Sale
  • 1/3  cup  reduced-fat mayonnaiseOn Sale
  • 2    large egg whitesOn Sale
  • 2  tablespoons  lime juiceOn Sale
  • 3  tablespoons  chopped fresh cilantroOn Sale
  • 2  tablespoons  chopped fresh mintOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1  cup  fine dry unseasoned breadcrumbs, dividedOn Sale
  •     Lime wedgesOn Sale
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Directions
1.
Preheat oven to 450 degrees 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.

Tip:
Note: Crabmeat can be purchased in three forms: canned, frozen or pasteurized. The pasteurized usually has the best flavor (it is heated to a lower temperature than canned); look for it in the fresh seafood section of the market. Once opened, the crabmeat should be used within 4 days.

Nutrition information
Calories 343, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 72 mg, Sodium 784 mg, Carbohydrate 29 g, Fiber 3 g, Protein 26 g, Potassium 631 mg. Daily Values: Vitamin C 22%. Exchanges: Starch 2,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Crab Cakes
Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful (though other types of crab meat will do just fine). Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.

Recommended Recipe:
Maryland Crab Cakes
Maryland Crab Cakes

This Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.

See Recipe

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