Crab Cakes With Fresh-Corn Salsa Recipe

Name: Crab Cakes With Fresh-Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes:; 1 pound shredded lump crabmeat, drained and shell pieces removed; 1 1/2 cups fresh whole-grain breadcrumbs, divided; 1/4 cup fat-free mayonnaise; 3 tablespoons chopped fresh chives, divided; 2 tablespoons fresh lemon juice; 2 large egg whites; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 1/4 teaspoon freshly ground black pepper; 2 teaspoons canola oil; Corn salsa:; 3 ears corn; 1 cup cherry tomatoes, halved; 2 tablespoons reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)

Servings: persons

Crab cakes:
1 pound shredded lump crabmeat, drained and shell pieces removed
1 1/2 cups fresh whole-grain breadcrumbs, divided
1/4 cup fat-free mayonnaise
3 tablespoons chopped fresh chives, divided
2 tablespoons fresh lemon juice
2 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Corn salsa:
3 ears corn
1 cup cherry tomatoes, halved
2 tablespoons reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)

1
To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers. Mix well and shape to form 8 (1/2-inch-thick) patties. (Patties may be covered with plastic and refrigerated up to 4 hours before cooking.)
2
To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl. Add tomatoes, 1 tablespoon chives, and dressing; mix well.
3
Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs. Add crab cakes to hot skillet; cook 5 minutes per side or until golden. Transfer to plates; top with corn salsa.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crab cakes:, 1 pound shredded lump crabmeat, drained and shell pieces removed, 1 1/2 cups fresh whole-grain breadcrumbs, divided, 1/4 cup fat-free mayonnaise, and more.

Yes, Crab Cakes With Fresh-Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Cakes With Fresh-Corn Salsa

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