Mini Crab Cakes With Cherry Tomato and Corn Salsa

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

• Ready In: 32 mins
• 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

1. Crab Cakes:
2. Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
3. In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
4. Add crabmeat and mix together gently.
5. Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
6. Cover with plastic wrap and refrigerate for at least an hour.
7. 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.
8. Drain on paper towels.
9. Heat remaining butter and oil and repeat with the rest of the crab cakes.
10. To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
11. Cherry Tomato and Corn Salsa:
12. Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
13. Lift corn from water and set aside to cool.
14. When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
15. Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
16. Cover and refrigerate at least 2 hours before serving.
17. The salsa will keep in the refrigerator for up to three days.
18. Makes about 3 cups of salsa.