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Crab Cakes with Fresh-Corn Salsa

recipe 30 min
Total 391 Kcal 14 g protein 62 g carbs 10 g fat

Ingredients for serving

  • 14 g Mayonnaise, low sodium, low .. 0.06 x cup (224g)
  • 45 g Whole grain bread crumbs 1.5 x 1/4 cup (30g)
  • 85 g Crabmeat, drained, flaked 0.5 x cup (170g)
  • 2.5 g Oil, vegetable, Natreon canola, ..
  • 0.8 g Salt, table 0.13 x tsp (6g)
  • 7.5 g Lemon juice, raw 0.25 x fl oz (30.5g)
  • 2.3 g Chives, raw 0.75 x tbsp chopped (3g)
  • 16.5 g Egg, white, raw, fresh 0.5 x large (33g)
  • 0 g Spices, pepper, red or cayenne 0.06 x tsp (1.8g)
  • 37.3 g Tomatoes, red, ripe, raw, year .. 0.25 x cup cherry tomatoes (149g)
  • 56.3 g Corn, sweet, yellow, canned, .. 0.38 x cup drained, rinsed (150g)
  • 7 g Salad dressing, italian .. 0.5 x tbsp (14g)

Instructions

  • First up, you need to prepare crab cakes. For this, you can combine crabmeat, black and red peppers, salt, egg whites, juice, chives, mayonnaise and breadcrumbs. After combining all these ingredients well you need to flatten them to form 8 equal sized patties. If required, you can cover these patties in a plastic and refrigerate for a few hours before you start cooking them.
  • Now you need to prepare salsa. For this, you need to separate corns from cobs and then combine it with milky juices in a bowl. Now add chives, tomatoes and dressing. Mix all these ingredients well.
  • Heat some oil in a small skillet over medium-heat. Now spread breadcrumbs over each patties uniformly before placing them over in the skillet. Cook on both the sides until they turn golden.
  • Now serve the crab cakes with corn salsa.

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