Curried Crab and Corn Cakes

Prep Time: 20 Minutes

Cook Time: 4 Minutes

Ready In: 24 Minutes

Servings: 5

I love this crab cake recipe beacause it varies from the norm.

Ingredients:

3/4 cup fresh corn kernels (about 2 ears)

1/4 cup finely chopped onion

1/4 cup diced red bell pepper

1/2 teaspoon curry powder

1 garlic clove, minced

1 lb lump crabmeat, shells removed

1/3 cup low-fat mayonnaise

3 tablespoons minced fresh cilantro

2 tablespoons chopped fresh mint

2 tablespoons fresh lime juice

1 tablespoon low sodium soy sauce

2 large egg whites

10 tablespoons dry breadcrumbs, divided

4 teaspoons vegetable oil

lime wedge

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.
2. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in 3 tablespoons breadcrumbs.
3. Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.

By RecipeOfHealth.com