Mini Crab Cakes With Cherry Tomato and Corn Salsa
- Ready In:
- 32mins
- Ingredients:
- 22
- Yields:
-
18 crab cakes
ingredients
-
Crab Cakes
- 1 lb lump crabmeat, picked over
- 1 tablespoon fresh lemon juice
- 1⁄2 cup plain breadcrumbs
- 1 large egg
- 1⁄4 cup mayonnaise, plus
- 1 tablespoon mayonnaise
- 2 scallions, trimmed and minced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon dry mustard
- salt, to taste
- black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 6 cups salad greens
-
Cherry Tomato and Corn Salsa
- 2 ears fresh corn, husked
- 2 cups cherry tomatoes, coarsely chopped
- 1⁄2 medium red onion, finely diced
- 2 scallions, trimmed and minced
- 1 1⁄2 tablespoons capers, drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon group cumin
- 1 teaspoon hot sauce (to taste)
directions
-
Crab Cakes:
- Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
- In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
- Add crabmeat and mix together gently.
- Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
- Cover with plastic wrap and refrigerate for at least an hour.
- Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
- Drain on paper towels.
- Heat remaining butter and oil and repeat with the rest of the crab cakes.
- To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
-
Cherry Tomato and Corn Salsa:
- Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
- Lift corn from water and set aside to cool.
- When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
- Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
- Cover and refrigerate at least 2 hours before serving.
- The salsa will keep in the refrigerator for up to three days.
- Makes about 3 cups of salsa.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!