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| INGREDIENTS |
| 5 tsp. |
canola oil, divided |
| 1 cup |
fresh corn kernels (2 ears) or frozen |
| ¼ cup |
finely chopped onion |
| ½ tsp. |
curry powder |
| 1 |
clove garlic, minced |
| 1 lb. |
fresh or pasteurized lump crabmeat, shells removed |
| ⅓ cup |
reduced fat mayonnaise |
| 2 |
large egg whites |
| 2 tbsp. |
lime juice |
| 3 tbsp. |
chopped fresh cilantro |
| 2 tbsp. |
chopped fresh mint |
| ¼ tsp. |
salt |
| 1 cup |
fine dry unseasoned breadcrumbs, divided |
| |
lime wedges |
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| RECIPE |
- Preheat oven to 450°F.
- Coat a rimmed baking sheet with cooking spray.
- Heat 1 teaspoon oil in a large nonstick skillet sprayed with cooking spray 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.
- Wipe out skillet and spray with cooking spray. Place on stove top until ready to heat.
- Gently fold picked crabmeat into the corn mixture.
- Whisk mayonnaise, egg whites, lime juice, cilantro, mint, and salt in a small bowl. Fold into the crab mixture.
- Fold in ½ cup breadcrumbs into crab mixture.
- Using ⅓ cup per patty, form the mixture into eight ¾-inch thick patties.
- Dredge the patties in the remaining breadcrumbs.
- Heat 2 teaspoons oil in the large nonstick skillet over medium heat.
- Add four crab cakes and cook until the undersides are golden, 2-3 minutes.
- Using a wide spatula, gently turn cakes over onto the prepared baking sheet.
- Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining four crab cakes.
- Bake the crab cakes until golden on the second side and heated through, 15-20 minutes.
- Serve with lime wedges.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cakes
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
343 |
|
| Total Fat |
14 g |
|
| Sodium |
784 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
|
| Protein |
26 g |
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