Dinner

Curried Corn and Crab Cakes (Eating Well Magazine) is for Dinner.

Curried Corn and Crab Cakes (Eating Well Magazine) takes 15 minutes to prepare.

Curried Corn and Crab Cakes (Eating Well Magazine) takes 30 minutes to cook.

Curried Corn and Crab Cakes (Eating Well Magazine) makes 4 servings.

The ingredients for Curried Corn and Crab Cakes (Eating Well Magazine) are:

5 teaspoons canola oil, divided
1 cup fresh corn kernels (from 2 ears) or frozen
1/4 cup finely chopped onion
1/2 teaspoon curry powder
1 clove garlic, minced
1 pound lump crabmeat, shells removed (see Note)
1/3 cup reduced-fat mayonnaise
2 large egg whites
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1 cup fine dry unseasoned breadcrumbs, divided
Lime wedges

Here is how you make Curried Corn and Crab Cakes (Eating Well Magazine):

Makes 4 Servings, 2 crabcakes each1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.2. Heat 1 teaspoon oil in a large nonstick skillet 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. Stir in crabmeat.3. Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs. Using about 1/3 cup per patty, form the mixture into eight 3/4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes. 5. Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.NUTRITION INFORMATION: Per serving: 343 calories; 14 g fat (2 g sat, 5 g mono); 72 mg cholesterol; 29 g carbohydrate; 26 g protein; 2 g fiber; 784 mg sodium; 631 mg potassium.Nutrition bonus: Zinc (33% daily value), Vitamin C (22% dv), Magnesium (20% dv), Potassium (18% dv).Exchanges: 2 starch, 3 lean meat2 Carbohydrate ServingsTIP: Note: Crabmeat can be purchased in three forms: canned, frozen or pasteurized. The pasteurized usually has the best flavor (it is heated to a lower temperature than canned); look for it in the fresh seafood section of the market. Once opened, the crabmeat should be used within 4 days.Number of Servings: 4Recipe submitted by SparkPeople user ELLIEBELLIE78.

The nutritional information for Curried Corn and Crab Cakes (Eating Well Magazine) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 384.0

• Total Fat: 15.5 g
• Cholesterol: 107.9 mg
• Sodium: 912.4 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 2.6 g
• Protein: 30.5 g