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1
Crab Cakes:
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2
Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
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3
In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
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4
Add crabmeat and mix together gently.
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5
Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
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6
Cover with plastic wrap and refrigerate for at least an hour.
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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.
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8
Drain on paper towels.
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9
Heat remaining butter and oil and repeat with the rest of the crab cakes.
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10
To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
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11
Cherry Tomato and Corn Salsa:
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12
Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
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13
Lift corn from water and set aside to cool.
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14
When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
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15
Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
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16
Cover and refrigerate at least 2 hours before serving.
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17
The salsa will keep in the refrigerator for up to three days.
