Curried Corn-Crab Cakes

Ingredients

• 0.5 teaspoon curry powder 
• 10 tablespoon breadcrumbs dry divided
• 2 large egg whites 
• 3 tablespoons cilantro leaves fresh minced
• 0.8 cup corn kernels fresh ( 2 ears)
• 2 tablespoons mint leaves fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lime fresh
• 8 servings lime wedges 
• 0.3 cup mayonnaise low-fat
• 1 tablespoon soya sauce low-sodium
• 1 pound lump crab meat 
• 0.3 cup onion finely chopped
• 0.3 cup bell pepper diced red
• 4 teaspoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add first 5 ingredients; saute 4 minutes or until vegetables are soft.
3. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.
4. 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.
5. Heat oil in pan over medium-high heat.
6. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done.
7. Serve with lime wedges.