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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

359 calories; protein 31.5g 63% DV; carbohydrates 30.2g 10% DV; exchange other carbs 2; dietary fiber 2.2g 9% DV; sugars 5.2g; fat 12.6g 19% DV; saturated fat 1.6g 8% DV; cholesterol 91.2mg 30% DV; vitamin a iu 403.5IU 8% DV; vitamin c 13.4mg 22% DV; folate 105.2mcg 26% DV; calcium 122.2mg 12% DV; iron 2.2mg 12% DV; magnesium 95.3mg 34% DV; potassium 689.8mg 19% DV; sodium 919.1mg 37% DV; thiamin 0.3mg 33% DV; added sugar 2g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These crab cakes are awesome. And not terribly hard to make! The flavor combination is amazing...make sure to serve them with the lime wedges though it really adds something! Read More
Rating: 5 stars
I had some leftover fresh dungeness crab so I made these last night. WOW! They were amazing! Better than any crab cakes I've ever had in a restaurant. They taste so fresh and complex unlike restaurant ones which taste greasy by comparison. I did cook them a bit differently than the recipe - I sauteed them on BOTH sides for 3 min. each and put in the oven for only about 6 min to heat thru. Fantastic! Served them with a salad and that was plenty. Read More