Crab Cakes With Fresh-Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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 |
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!) |
Directions:
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.
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