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1
Preheat the oven to 450 degrees.
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2
Coat a baking sheet with cooking spray.
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3
Heat 1 teaspoon of the oil in a large non-stick skillet over medium-high heat.
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4
Add the corn, onion, curry powder and garlic.
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5
Stir often while cooking for about 5 minutes until the vegetables are soft.
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6
Transfer mixture to a bowl and let cool.
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7
Stir in crab meat.
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8
Whisk light mayonaise, egg whites, lime juice, cilantro, mint and salt in a small bowl.
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9
Add to the crab meat mixture and fold to combine.
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10
Stir in about 1/2 cup of the bread crumbs.
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11
Use about 13 cup of the mixture and form into 8 patties.
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12
Dredge the patties with the remaining bread crumbs.
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13
Be gentle the patties are quite loose and may fall apart until cooked through.
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14
Heat 2 teaspoons of the oil in a large non-stick skillet over medium heat.
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15
Add 4 crab cakes and cook until the underside is golden.
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16
Using a wide spatula gentley turn the cakes over onto the baking sheet.
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17
Repeat for the other 4 crab cakes.
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18
Bake the crab cakes until golden in the 450 degree oven.
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19
About 15 to 20 minutes.
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20
Serve with lime wedges.
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21
Nutrition info: Per serving (2 crab cakes) 341 calories, 14 grams fat (2 grams saturated, 5 grams mono), 72 mg cholestorol, 26 grams carbohydrate, 26 grams protein, 2 grams fibre, 783 mg sodium.
