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Nutritional Info
  • 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

View full nutritional breakdown of Curried Corn and Crab Cakes (Eating Well Magazine) calories by ingredient
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Curried Corn and Crab Cakes (Eating Well Magazine)

Submitted by: ELLIEBELLIE78

Introduction

From Eating Well Magazine:
Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.
From Eating Well Magazine:
Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

Number of Servings: 4

Ingredients

    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

Directions

Makes 4 Servings, 2 crabcakes each

1. 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 meat

2 Carbohydrate Servings

TIP: 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: 4

Recipe submitted by SparkPeople user ELLIEBELLIE78.





TAGS:  Fish | Dinner | Fish Dinner |

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