Rating: 5 stars
2 Ratings
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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.

Source: EatingWell Magazine, Summer 2004

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

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  • 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

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

2 crab cakes
359 calories; protein 31.5g; carbohydrates 30.2g; dietary fiber 2.2g; sugars 5.2g; fat 12.6g; saturated fat 1.6g; cholesterol 91.2mg; vitamin a iu 403.5IU; vitamin c 13.4mg; folate 105.2mcg; calcium 122.2mg; iron 2.2mg; magnesium 95.3mg; potassium 689.8mg; sodium 919.1mg; thiamin 0.3mg; added sugar 2g.

2 starch
3 lean meat

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