Curried Corn & Crab Cakes

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, curry powder and garlic; cook, stirring often, until the vegetables are soft, about 5 minutes. Transfer mixture to a large bowl and let cool completely. Stir in crabmeat.
3. Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1⁄2 cup breadcrumbs. Using about 1⁄3 cup per patty, form the mixture into eight 3⁄4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes.
5. Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.

Tips & Notes

• Ingredient note: Crabmeat can be purchased in three forms: canned, frozen or pasteurized. The pasteurized usually has the best flavor (it is heated to a lower temperature than canned); look for it in the fresh seafood section of the market. Once opened, the crabmeat should be used within 4 days.

Nutrition

Per serving: 359 calories; 13 g fat (2 g sat, 5 g mono); 91 mg cholesterol; 30 g carbohydrates; 32 g protein; 2 g fiber; 919 mg sodium; 691 mg potassium.

Nutrition Bonus: Zinc (45% daily value), Folate (26% dv), Magnesium (24% dv), Vitamin C (22% dv), Potassium (20% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 3 lean meat