Photo: Leigh Beisch
Prep Time
30 Mins
Cook Time
10 Mins
Yield
8 appetizer servings or 4 main-dish servings (serving size: 1 crab cake and 1/3 cup salsa or 2 crab cakes and 3/4 cup salsa)

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.

Like other shellfish, crab meat is high in vitamin B12, protein and iron. But it's also high in cholesterol and sodium, so it should be eaten in moderation, especially those who have hypertension.

Recipe Is:

How to Make It

Step 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.)

Step 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.

Step 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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