Curried Corn & Crab Cakes Recipe
Recipe By EatingWell
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.
4.2
20 Rating -
Rate
25minstotal
25m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Curried Corn & Crab Cakes Recipe
- 1.25 teaspoon Canola Oil, Divided
- 1/4 cup Fresh corn kernels, or frozen
- 0.06 cup Finely Chopped Onion
- 0.13 teaspoon Curry powder
- 1/4 Clove Garlic, Minced
- 1/4 pound Lump crabmeat, shells removed
- 0.08 cup Reduced fat mayonnaise
- 1/2 Large egg whites
- 1/2 tablespoon Lime juice
- 3/4 tablespoon Chopped Fresh Cilantro
- 1/2 tablespoon Chopped fresh mint
- 0.06 teaspoon Salt
- As required Lime wedges
Nutrition
value
value
212
calories per serving
8 g Fat26 g Protein7 g Carbs4 g FiberOther
Current Totals
- Fat8g
- Protein26g
- Carbs7g
- Fiber4g
MacroNutrients
- Carbs7g
- Protein26g
- Fiber4g
Fats
- Fat8g
Vitamins & Minerals
- Calcium174mg
- Iron3mg
- Vitamin A460mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9105mcg
- Vitamin B124mcg
- Vitamin C16mg
- Vitamin E4mg
- Copper1mcg
- Magnesium71mg
- Manganese< 1mg
- Phosphorus327mg
- Selenium59mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell