From the ArcaMax Publishing, Healthy Recipes Newsletter:
http://www.arcamax.com/news/healthyrecipes/s-603974-906804
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.
Servings: 4 servings, 2 crab cakes each
Total Time: 45 minutes
Ease of Preparation: Easy
Health: High Potassium, Diabetes Appropriate, Heart Healthy, Healthy Weight, Low Sat Fat, Low Calorie
Ingredients:
Curried Corn & Crab Cakes
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
Steps:
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.
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.