Curried Corn and Crab Cakes
Tasty and good for you too. The mint, cilantro, crab and corn go very well together.
kernels fresh about two ears
lump, shells removed
fresh leaves chopped
or to taste
dry plain, divided
cut into wedges for serving
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.