Curried Corn-Crab Cakes

Curried Corn-Crab Cakes
Photo by www.myrecipes.com

Ingredients

  • 1/3 cup low-fat mayonnaise
  • ¾ cup fresh corn kernels (about 2 ears)
  • 4 teaspoons vegetable oil
  • 10 tablespoon dry breadcrumbs, divided
  • 1 garlic clove, minced
  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon curry powder
  • + 23 more ingredients
    • 2 large egg whites
    • Lime wedges
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh mint
    • 3 tablespoons minced fresh cilantro
    • 1/3 cup low-fat mayonnaise
    • ¾ cup fresh corn kernels (about 2 ears)
    • 4 teaspoons vegetable oil
    • 10 tablespoon dry breadcrumbs, divided
    • 1 garlic clove, minced
    • 1 tablespoon low-sodium soy sauce
    • ½ teaspoon curry powder
    • 1 pound lump crabmeat, shells removed
    • 1 pound lump crabmeat, shells removed
    • 2 large egg whites
    • Lime wedges
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh mint
    • 3 tablespoons minced fresh cilantro
    • ¼ cup diced red bell pepper
    • ¼ cup diced red bell pepper
    • ¼ cup finely chopped onion
    • ¼ cup finely chopped onion

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. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. G...

View full recipe at My Recipes

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