Curried Corn Crab Cakes Recette

Experience a sensational fusion of flavors with these Curried Corn Crab Cakes! A fantastic twist on a classic, this recipe combines sweet corn, aromatic curry, and succulent crab meat for an unforgettable appetizer or light meal. Easy to follow instructions and mouthwatering results await!

Préparation 20 min

Cuisson 22 min

Calories 138.7 kcal

Protéines 30g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Curried Corn Crab Cakes

1 1/2 cups fresh corn kernels
1 medium yellow onion
1 red bell pepper
1 1/2 tablespoons curry powder
1 garlic clove
1 lb lump crabmeat
1/4 cup low fat mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon fresh lime juice
Low Sodium Soy Sauce
2 large egg whites
10 tablespoons dry breadcrumbs
2 tablespoons vegetable oil
lime wedges, for serving
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

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Comment préparer Curried Corn Crab Cakes

Finely dice the red and green bell peppers and finely chop the yellow onion. Mince the garlic.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the bell peppers, onion, and garlic. Sauté for 4-5 minutes, or until the vegetables are softened and slightly caramelized.
Stir in the curry powder and cook for 1 minute more, until fragrant.
Remove from heat and transfer the vegetable mixture to a large bowl. Let cool completely.
Gently stir in the thawed corn and drained crab meat. Set aside.
In a separate small bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper.
Gently fold the mayonnaise mixture into the crab and vegetable mixture until just combined. Be careful not to overmix.
Stir in 7 tablespoons of breadcrumbs until the mixture is just held together.
Divide the mixture into 8 equal patties.
Place the remaining 3 tablespoons of breadcrumbs on a plate. Gently dredge each patty in the breadcrumbs, ensuring they are lightly coated.
Heat the remaining 1 tablespoon of oil in the same skillet over medium-high heat.
Place the crab cakes in the skillet and cook for 4 minutes per side, or until golden brown and cooked through. If needed, reduce heat slightly to prevent burning.
For extra crispy crab cakes, cover the pan during the last 2 minutes of cooking.
Serve the Curried Corn Crab Cakes immediately with lime wedges for squeezing.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Seafood Asian Indian The Americas American Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Appetizers Main Dish Seafood Easy Dinner Party Crab Shellfish Brunch 3 Steps Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Curried Corn Crab Cakes ?

Curried Corn Crab Cakes prend environ 42 minutes du début à la fin — environ 20 minutes de préparation et 22 minutes de cuisson.

Combien de calories contient Curried Corn Crab Cakes ?

Curried Corn Crab Cakes contient environ 138.7 calories par portion, avec environ 30 g de protéines, 3 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Curried Corn Crab Cakes ?

Les principaux ingrédients de Curried Corn Crab Cakes sont Fresh Corn Kernels, Onion, Red Bell Pepper, Curry Powder, Garlic Clove, Lump Crabmeat. Consultez la liste complète avec les quantités ci-dessus.