Curried Corn & Crab Cakes

Curried Corn & Crab Cakes

2 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 4 servings

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

Preparation

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  • Ready In

  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.
  • 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 information

  • Serving size: 2 crab cakes
  • Per serving: 359 calories; 13 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 32 g protein; 105 mcg folate; 91 mg cholesterol; 5 g sugars; 2 g added sugars; 404 IU vitamin A; 13 mg vitamin C; 122 mg calcium; 2 mg iron; 919 mg sodium; 690 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch 3 lean meat

Reviews 2

August 31, 2010
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By: EatingWell User
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.
March 02, 2010
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By: EatingWell User
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!