Curried Corn & Crab Cakes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Curried Corn & Crab Cakes

http://www.eatingwell.com/recipes/curried_corn_crab_cakes.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

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.

4 servings, 2 crab cakes each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 343 Calories; 14 g Fat; 2 g Sat; 5 g Mono; 72 mg Cholesterol; 29 g Carbohydrates; 26 g Protein; 3 g Fiber; 784 mg Sodium; 631 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 3 lean meat

Tips & Notes