Corny Curried Crab Cakes

Corny Curried Crab Cakes

3/4 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1/2 tsp. curry powder
1 garlic clove, minced
1 lb. lump crab meat, shells removed
1/3 cup low fat mayonnaise OR Miracle Whip salad dressing
3 TB minced fresh cilantro
2 TB chopped fresh mint
2 TB fresh lime juice
1 TB low-sodium soy sauce
2 large egg whites
10 TB (2/3 cup) dry bread crumbs, divided
4 teaspoons vegetable oil
Lime wedges

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 crab meat; 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 7 tablespoons bread crumbs. Divide mixture
into 8 (3/4 inch thick) patties.

Dredge patties in 3 tablespoons bread crumbs.

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.

Yield: 8 servings (serving size: 1 patty)
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