Curried Corn-Crab Cakes

TamTastic

Curried Corn-Crab Cakes

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
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.
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.

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.

Yield
8 servings (serving size: 1 patty)

Nutritional Information
CALORIES 151(27% from fat); FAT 4.6g (sat 0.8g,mono 1.3g,poly 2.1g); IRON 1.4mg; CHOLESTEROL 57mg; CALCIUM 84mg; CARBOHYDRATE 13.1g; SODIUM 400mg; PROTEIN 14.1g; FIBER 0.9g

TamTastic

Curried Corn-Crab Cakes

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
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.
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.

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.

Yield
8 servings (serving size: 1 patty)

Nutritional Information
CALORIES 151(27% from fat); FAT 4.6g (sat 0.8g,mono 1.3g,poly 2.1g); IRON 1.4mg; CHOLESTEROL 57mg; CALCIUM 84mg; CARBOHYDRATE 13.1g; SODIUM 400mg; PROTEIN 14.1g; FIBER 0.9g

veracruz

YUMMMM - we love crab cakes. Thanks!

TamTastic

Your welcome! Enjoy!!!

jojo52610

Yum you always post thr best recipes
Thanks

TamTastic

Your welcome! :bigsmile:

TamTastic

Bump for the crab cake lover!