Crab Cakes With Fresh-Corn Salsa

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!)

Preparation

1. 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. 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. 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.