Curried Corn-Crab Cakes (3.5 PTS)

Recipe Ingredients

3/4 cup	46g / 1.6oz	Fresh corn kernels (about 2 ears)
1/4 cup	15g / 0.5oz	Finely chopped onion
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/2 teaspoon	2.5ml	Curry powder
1		Garlic clove - minced
1 lb	454g / 16oz	Lump crabmeat - shells removed
1/3 cup	78ml	Low-fat mayonnaise
3 tablespoons	45ml	Minced fresh cilantro
2 tablespoons	30ml	Chopped fresh mint
2 tablespoons	30ml	Fresh lime juice
1 tablespoon	15ml	Low-sodium soy sauce
2 tablespoons	30ml	Egg whites (large)
10 tablespoons	150ml	Dry breadcrumbs - divided
4 teaspoons	20ml	Vegetable oil
		Lime wedges

Recipe Instructions

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.

Yield 8 servings (serving size :1 patty)

Calories: 151 (27% from fat)

Fat: 4.6g

Protein: 14.1g

Carb: 13.1g

Fiber: .9g

Cholesterol: 5.7mg

Iron: 1.4mg

Sodium: 400mg

Calcium: 84mg

Source:
Cooking Light July 2000

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