Curried Corn Crab Cakes - cooking recipe

Ingredients

3/4 Cup Fresh Corn Kernels (about 2 ears)
1/4 Cup Finely Chopped Onion
1/4 Cup Diced Red Bell Pepper
1/2 tsp. Curry Powder
1 Garlic Clove, Minced
1 lb. Lump Crab Meat, Shells Removed
1/3 Cup Mayonnaise
3 Tbsp. Minced Fresh Cilantro
2 Tbsp. Chopped Fresh Mint
2 Tbsp. Fresh Lime Juice
1 Tbsp. Soy Sauce
2 large Egg Whites
10 Tbsp. Dry Breadcrumbs, Divided
4 tsp. Vegetable Oil
Lime Wedges

Preparation

Heat a large non-stick skillet over medium 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.