Crab Cakes With Fresh-Corn Salsa

Name: Crab Cakes With Fresh-Corn Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 30
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons canola oil; 237 milliliters cherry tomatoes, halved; 3 ears corn; 2 larges egg whites; 59 milliliters fat-free mayonnaise; 3 Tbsps chopped fresh chives, divided; 0 teaspoons ground red pepper; 2 Tbsps reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newmans Own Lighten Up!); 2 Tbsps fresh lemon juice; 454 grams shredded lump crabmeat, drained and shell pieces removed; 1 teaspoons salt; 355 milliliters fresh whole-grain breadcrumbs, divided

Crab Cakes With Fresh-Corn Sals From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a pescatarian diet.

Instructions

To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers.

Ingredients you will need

Breadcrumbs

Egg Whites

Mayonnaise

Crab

Peppers

Chives

Juice

Salt

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.)

To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl.

Ingredients you will need

Corn

Salsa

Equipment you will use

Bowl

Add tomatoes, 1 tablespoon chives, and dressing; mix well.

Ingredients you will need

Tomato

Chives

Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs.

Ingredients you will need

Breadcrumbs

Crab

Dip

Cooking Oil

Equipment you will use

Frying Pan

Add crab cakes to hot skillet; cook 5 minutes per side or until golden.

Ingredients you will need

Crab

Equipment you will use

Frying Pan

Transfer to plates; top with corn salsa.

Ingredients you will need

Salsa

Corn

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

canola oil 237milliliters

cherry tomatoes, halved 3

ears corn 2larges

egg whites 59milliliters

fat-free mayonnaise 3Tbsps

chopped fresh chives, divided 0teaspoons

ground red pepper 2Tbsps

reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)2Tbsps

fresh lemon juice 454grams

shredded lump crabmeat, drained and shell pieces removed 1teaspoons

salt 355milliliters

fresh whole-grain breadcrumbs, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.