Curried Corn-Crab Cakes

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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

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