Curried Corn-Crab Cakes

A fanastic twist on crab cakes.

• Ready In: 22 mins
• Serves: 8

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  lb lump crabmeat, shells removed
• 1⁄3 cup low-fat mayonnaise
• 3  tablespoons  minced fresh cilantro
• 2  tablespoons  chopped of 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 wedge

Directions

1. 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.
2. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in 3 tablespoons breadcrumbs.
3. Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.