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)
Leigh Beisch

How to Make It

Step 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.)

Step 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.

Step 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.

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