Curried Corn-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 teaspoon curry powder
• 1 garlic clove, minced
• 1 pound lump crabmeat, shells removed
• 1/3 cup low-fat mayonnaise
• 3 tablespoons minced fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 2 large egg whites
• 10 tablespoon dry breadcrumbs, divided
• 4 teaspoons vegetable oil
• Lime wedges

1. 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 crabmeat; set aside.
2. 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 breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in 3 tablespoons breadcrumbs.
3. 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.

fresh corn kernels, onion, red bell pepper, curry powder, garlic, lump crabmeat, lowfat mayonnaise, fresh cilantro, fresh mint, lime juice, soy sauce, egg whites, breadcrumbs, vegetable oil, wedges

Taken from www.myrecipes.com/recipe/curried-corn-crab-cakes (may not work)