Crab Cakes With Fresh-Corn Salsa

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 1 cup cherry tomatoes halved
• 3  ears corn 
• 2 large egg whites 
• 0.3 cup mayonnaise fat-free
• 3 tablespoons chives fresh divided chopped
• 0.3 teaspoon ground pepper red
• 2 tablespoons salad dressing italian reduced-fat (such as Newman's Own Lighten Up!)
• 2 tablespoons juice of lemon fresh
• 1 pound lump crab meat shredded drained
• 0.5 teaspoon salt 
• 1.5 cups whole-grain breadcrumbs fresh divided

Equipment

• bowl
• frying pan

Directions

1. To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers.
2. 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.)
3. To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl.
4. Add tomatoes, 1 tablespoon chives, and dressing; mix well.
5. Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs.
6. Add crab cakes to hot skillet; cook 5 minutes per side or until golden.
7. Transfer to plates; top with corn salsa.