Mini Crab Cakes With Cherry Tomato and Corn Salsa

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READY IN: 32mins
UNITS: US

INGREDIENTS

Nutrition
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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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