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Curried Corn & Crab Cakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.6 (7 votes)

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.



READER'S COMMENT:
"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...
Curried Corn & Crab Cakes Recipe

Makes: 4 servings, 2 crab cakes each

Active Time:

Total Time:

Ingredients

  • 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

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.

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.

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.

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


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