↞ recipe box start page
Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Curried Corn and Crab Cakes
view my recipes
print
save
Category: Appetizers served hot/warm
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crab And Corn Cakes
by sgre52160
1 cup corn 2 clove garlic, crushed 1 tsp Dijon mustard 1 egg 1 tsp Worcestershire sauce 1/2 cup crab 1/2 cup flour 2 green onions, chopped Blend 1/2 cup corn and next 3 ingredients in a food
by sgre52160
1 cup corn 2 clove garlic, crushed 1 tsp Dijon mustard 1 egg 1 tsp Worcestershire sauce 1/2 cup crab 1/2 cup flour 2 green onions, chopped Blend 1/2 cup corn and next 3 ingredients in a food
Silver Dollar Corn Cakes With Jumbo Lump Crab
by sgre52160
Makes 2 dozen hors d'oeuvres 3 large eggs, separated 1 1/4 cups fresh corn kernels, preferably Silver Queen (about 3 ears) 1/4 cup yellow cornmeal 3 tablespoons freshly chopped chives 3 table
by sgre52160
Makes 2 dozen hors d'oeuvres 3 large eggs, separated 1 1/4 cups fresh corn kernels, preferably Silver Queen (about 3 ears) 1/4 cup yellow cornmeal 3 tablespoons freshly chopped chives 3 table
Fresh Pepper-corn Crab Cakes With Scallion Sauce
by HappyCook80
Fresh Pepper-Corn Crab Cakes With Scallion Sauce 2 pounds fresh crab meat 1 small red bell pepper, diced 1 small green bell pepper, diced 1 cup cooked corn kernels 1 tablespoon minced flat-leaf
by HappyCook80
Fresh Pepper-Corn Crab Cakes With Scallion Sauce 2 pounds fresh crab meat 1 small red bell pepper, diced 1 small green bell pepper, diced 1 cup cooked corn kernels 1 tablespoon minced flat-leaf
Crab Cakes With Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes
by sgre52160
Crab Cakes with Panko Bread Crumbs 1/2 cup of red onion, diced 1/2 cup of celery, diced 1/2 cup of red pepper, minced 2 tablespoons of parsley, diced 1/4 teaspoon tabasco 1 teaspoon of
by sgre52160
Crab Cakes with Panko Bread Crumbs 1/2 cup of red onion, diced 1/2 cup of celery, diced 1/2 cup of red pepper, minced 2 tablespoons of parsley, diced 1/4 teaspoon tabasco 1 teaspoon of
Mini Corn Bread Crab Cakes With Lemon Caper Sauce
by sgre52160
Sauce: 1/3 cup reduced fat mayonnaise 1 1/2 tbsp chopped fresh chives 1 tbsp capers, drained and chopped 1/4 tsp grated lemon rind 2 tsp fresh lemon juice 1/4 tsp hot pepper sa
by sgre52160
Sauce: 1/3 cup reduced fat mayonnaise 1 1/2 tbsp chopped fresh chives 1 tbsp capers, drained and chopped 1/4 tsp grated lemon rind 2 tsp fresh lemon juice 1/4 tsp hot pepper sa
view more member recipes
related CDKitchen recipes
Old-Fashioned Crab Cakes
Red Lobster's Maryland Crab Cakes
Maryland-Style Crab Cakes
Robert Duvall's Mother's Crab Cakes
Asian-Style Crab Cakes
Ruth's Chris Crab Cakes
Pan Fried Crab Cakes
Simple Crab Cakes with Spicy Mayonnaise
Low Fat Crab Cakes
Commander's Palace Jumbo Lump Crabcakes