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Curried Corn-Crab Cakes

Curried Corn-Crab Cakes (3.5 PTS recipe image
These curried corn-crab cakes offer a delightful twist on the classic seafood patty, blending sweet, crisp corn kernels with tender lump crabmeat. The warm aroma of curry powder and fresh lime juice creates a bright, zesty flavor profile that cuts through the richness of the mayonnaise binder. With a crisp breadcrumb exterior and a moist, savory interior, these cakes are perfect for a light lunch or an elegant appetizer. They come together quickly, making them an ideal choice for weeknight dinners or casual gatherings where you want to impress without spending hours in the kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 248.6
Description
These curried corn-crab cakes offer a delightful twist on the classic seafood patty, blending sweet, crisp corn kernels with tender lump crabmeat. The warm aroma of curry powder and fresh lime juice creates a bright, zesty flavor profile that cuts through the richness of the mayonnaise binder. With a crisp breadcrumb exterior and a moist, savory interior, these cakes are perfect for a light lunch or an elegant appetizer. They come together quickly, making them an ideal choice for weeknight dinners or casual gatherings where you want to impress without spending hours in the kitchen.
Ingredients
  • 3/4 cup Fresh corn kernels (about 2 ears)
  • 1/4 cup Finely chopped onion
  • 1/4 cup Diced red bell pepper
  • 1/2 teaspoon Curry powder
  • 1 garlic Clove -- minced
  • 1 pound Lump crabmeat -- shells removed
  • 1/3 cup Low-fat mayonnaise
  • 3 tablespoons Minced fresh cilantro
  • 2 tablespoons Chopped fresh mint
  • 2 tablespoons Fresh lime juice
  • 1 tablespoon Low-sodium soy sauce
  • 2 large Egg whites
  • 10 tablespoons Dry breadcrumbs -- divided
  • 4 teaspoons Vegetable oil
  • Lime wedges
Directions
  1. 1
    Heat a large nonstick skillet over medium-high heat. Add the corn, onion, red bell pepper, curry powder, and minced garlic. Saut for about 4 minutes, or until the vegetables are softened. Transfer the mixture to a large bowl and allow it to cool completely.
  2. 2
    Gently stir the lump crabmeat into the cooled vegetable mixture. Be careful not to break up the large chunks of crab.
  3. 3
    In a small bowl, combine the mayonnaise, cilantro, mint, lime juice, soy sauce, and egg whites. Mix well to form a smooth binder.
  4. 4
    Fold the mayonnaise mixture into the crab and vegetable mixture until just combined. Stir in 7 tablespoons of the dry breadcrumbs.
  5. 5
    Divide the mixture into 8 equal portions. Shape each portion into a patty, approximately 3/4 inch thick.
  6. 6
    Dredge the patties in the remaining 3 tablespoons of dry breadcrumbs, coating all sides lightly.
  7. 7
    Heat the vegetable oil in a clean large skillet over medium-high heat. Carefully place the patties in the skillet.
  8. 8
    Cook for 4 minutes on the first side, until golden brown. Gently flip the patties.
  9. 9
    Cover the pan and cook for another 4 minutes, or until the crab cakes are heated through and cooked to your liking.
  10. 10
    Serve immediately with lime wedges on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 248.6kcal
% Daily Value *
Total Fat 11.9g19%
Saturated Fat 1.8g9%
Cholesterol 41.7mg14%
Sodium 452.1mg19%
Total Carbohydrate 21.4g8%
Dietary Fiber 2.3g10%
Sugars 2.6g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab cakes, curry, corn, seafood, appetizer, lunch, dinner, lime, mayonnaise, breadcrumbs, pan-fried, easy, quick, flaky, herbs, spicy, indian flavor, summer
Read it online: https://www.chefs-mate.com/recipe/curried-corn-crab-cakes-3-5-pts/