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Curried Corn & Crab Cakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.5 (8 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

2 Reviews for Curried Corn & Crab Cakes

08/31/2010
Anonymous

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.

Comments
03/02/2010
Anonymous

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!

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