Curried Corn-Crab Cakes

3/4 cup corn kernels, cooked
1/4 cup finely chopped green onion
1/4 cup diced red bell pepper
1/2 teaspoon curry powder
1 garlic clove, minced
1 pound lump crabmeat, shells removed
1/3 cup low-fat mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 large egg whites
3/4 cup dry breadcrumbs, divided
4 teaspoons vegetable oil
Lime wedges


Combine first 5 ingredients and crabmeat; set aside.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in breadcrumbs, reserving 4 tablespoons.

Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in reserved breadcrumbs.

Heat oil in pan over medium-high heat. Place patties in pan; cook 3-4 minutes. Turn patties, and cover pan; cook 3-4 minutes or until done. Serve with lime wedges.




--Adapted from Cooking Light magazine