Curried Corn & Crab Cakes
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.
- 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
- 1 cup fine dry unseasoned breadcrumbs, divided
- Lime wedges
- Preheat oven to 450°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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Zinc (33% daily value), Vitamin C (22% dv), Magnesium (20% dv), Potassium (18% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 lean meat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient