Curried Corn and Crab Cakes Recipe

Name: Curried Corn and Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoon canola oil divided; 1 cup corn kernels fresh about two ears; 1/4 cup onions finely chopped; 1/2 teaspoon curry powder; 1 each garlic clove, minced; 1 pound crab meat lump, shells removed; ⅓ cup mayonnaise, light; 2 each egg whites large; 2 tablespoon lime juice fresh squeezed; 3 tablespoon cilantro chopped; 2 tablespoon mint leaves fresh leaves chopped; 1/4 teaspoon salt or to taste; 1 cup bread crumbs dry plain, divided; 1 x limes cut into wedges for serving

Servings: persons

5 teaspoon canola oil divided
1 cup corn kernels fresh about two ears
1/4 cup onions finely chopped
1/2 teaspoon curry powder
1 each garlic clove, minced
1 pound crab meat lump, shells removed
⅓ cup mayonnaise, light
2 each egg whites large
2 tablespoon lime juice fresh squeezed
3 tablespoon cilantro chopped
2 tablespoon mint leaves fresh leaves chopped
1/4 teaspoon salt or to taste
1 cup bread crumbs dry plain, divided
1 x limes cut into wedges for serving

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

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 teaspoon canola oil divided, 1 cup corn kernels fresh about two ears, 1/4 cup onions finely chopped, 1/2 teaspoon curry powder, and more.

Yes, Curried Corn and Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Corn and Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions