pat's Recipe

Curried Corn and Crab Cakes

Category: Appetizers served hot/warm

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

Directions

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
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.
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.
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.
Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.
Serves 4.