Mini Crab Cakes With Cherry Tomato And Corn Salsa

1. 1

   Crab Cakes:

2. 2

   Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.

3. 3

   In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.

4. 4

   Add crabmeat and mix together gently.

5. 5

   Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.

6. 6

   Cover with plastic wrap and refrigerate for at least an hour.

7. 7

   Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.

8. 8

   Drain on paper towels.

9. 9

   Heat remaining butter and oil and repeat with the rest of the crab cakes.

10. 10

    To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.

11. 11

    Cherry Tomato and Corn Salsa:

12. 12

    Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.

13. 13

    Lift corn from water and set aside to cool.

14. 14

    When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.

15. 15

    Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.

16. 16

    Cover and refrigerate at least 2 hours before serving.

17. 17

    The salsa will keep in the refrigerator for up to three days.

* Per serving · 4 servings · Values may vary.