Crab Cakes With Fresh-Corn Salsa

• Crab cakes:
• 1 pound shredded lump crabmeat, drained and shell pieces removed
• 1 1/2 cups fresh whole-grain breadcrumbs, divided
• 1/4 cup fat-free mayonnaise
• 3 tablespoons chopped fresh chives, divided
• 2 tablespoons fresh lemon juice
• 2 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons canola oil
• Corn salsa:
• 3 ears corn
• 1 cup cherry tomatoes, halved
• 2 tablespoons reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)

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.)
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.
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.

cakes, lump crabmeat, breadcrumbs, mayonnaise, fresh chives, lemon juice, egg whites, salt, ground red pepper, freshly ground black pepper, canola oil, salsa, corn, cherry tomatoes, vinaigrette

Taken from www.myrecipes.com/recipe/crab-cakes-with-fresh-corn-salsa (may not work)