This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.
Yield: 4 servings, 2 crab cakes and about 1 cup salad each
Active Time: 1 hour
Total Time: 1 hour
1 cup corn kernels (see tip)
1 cup fine, dry breadcrumbs, preferably whole-wheat, divided
1/4 cup low-fat mayonnaise
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley
1 tablespoon Dijon mustard
1 large egg, lightly beaten
1 tablespoon lemon juice
1 tablespoon fresh dill or 1 teaspoon dried
1 teaspoon hot sauce
1/4 teaspoon Old Bay seasoning
1 pound pasteurized crabmeat, drained if necessary, picked over
EATINGWELL: Maryland Corn and Crab Cakes
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