Curried Corn-Crab Cakes

Name: Curried Corn-Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons curry powder; 10 Tbsps dry breadcrumbs, divided; 2 larges egg whites; 3 Tbsps minced fresh cilantro; 177 milliliters fresh corn kernels (about 2 ears); 2 Tbsps chopped fresh mint; 1 garlic clove, minced; 2 Tbsps fresh lime juice; 8 servings Lime wedges; 79 milliliters low-fat mayonnaise; 1 Tbsp low-sodium soy sauce; 454 grams lump crabmeat, shells removed; 59 milliliters finely chopped onion; 59 milliliters diced red bell pepper; 4 teaspoons vegetable oil

If $2.44 per serving falls in your budget, Curried Corn-Crab Cakes might be a spectacular dairy free and pescatarian recipe to try. This recipe serves 8. One serving contains 162 calories, 14g of protein, and 5g of fat. If you have soy sauce, lime juice, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add first 5 ingredients; saute 4 minutes or until vegetables are soft.

Ingredients you will need

Vegetable

Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.

Ingredients you will need

Crabmeat

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs