Mini Crab Cakes With Cherry Tomato And Corn Salsa

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• 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
• 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)

Recipe

• 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.