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Crab Cakes With Fresh-Corn Salsa

Leigh Beisch
Prep time 30 mins
Cook time 10 mins
Yield 8 appetizer servings or 4 main-dish servings (serving size: 1 crab cake and 1/3 cup salsa or 2 crab cakes and 3/4 cup salsa)
These low-fat crab cakes are made with whole wheat breadcrumbs, egg whites, and fat-free mayonnaise and topped with an easy salsa of fresh corn and cherry tomatoes.

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!)

Nutrition Information

  • calories 274
  • fat 7 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 27 g
  • carbohydrate 28 g
  • fiber 4 g
  • cholesterol 90 mg
  • iron 2 mg
  • sodium 707 mg
  • calcium 128 mg

How to Make It

  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.