Curried Corn & Crab Cakes

Directions

Preheat the oven to 450℉ (230℃) F.

Coat a baking sheet with cooking spray.

Heat 1 teaspoon of the oil in a large non-stick skillet over medium-high heat.

Add the corn, onion, curry powder and garlic.

Stir often while cooking for about 5 minutes until the vegetables are soft.

Transfer mixture to a bowl and let cool. Stir in crab meat.

Whisk light mayonaise, egg whites, lime juice, cilantro, mint and salt in a small bowl.

Add to the crab meat mixture and fold to combine.

Stir in about ½ cup of the bread crumbs.

Use about ⅓ cup of the mixture and form into 8 patties.

Dredge the patties with the remaining bread crumbs.

Be gentle the patties are quite loose and may fall apart until cooked through.

Heat 2 teaspoons of the oil in a large non-stick skillet over medium heat.

Add 4 crab cakes and cook until the underside is golden.

Using a wide spatula gentley turn the cakes over onto the baking sheet.

Repeat for the other 4 crab cakes.

Bake the crab cakes until golden in the preheated oven. About 15 to 20 minutes.

Serve with lime wedges.