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Mango salsa tomato. Fold in lump crab careful to not break it up too much. Crab cakes with fresh corn salsa recipe. In a large bowl add egg old bay seasoning green onion celery red bell pepper jalapeno pepper hot sauce mayonnaise and 14 cup panko bread crumbs.
Add crab cakes to hot skillet. For a quicker firm you can place in the freezer. Cook 5 minutes per side or until golden.
These low fat crab cakes are made with whole wheat breadcrumbs egg whites and fat free mayonnaise and topped with an easy salsa of fresh corn and cherry tomatoeslike other shellfish crab meat. Top with corn salsa. Add a side of my homemade remoulade sauce and you will be the star of the dinner table.
Gently toss 1 peeled cubed medium avocado corn kernels from one cob cup halved grape tomatoes the juice of one lemon and salt and pepper to taste. Dip crab cakes lightly in 12 cup breadcrumbs. Heat oil in a 12 inch nonstick skillet over medium heat until hot.
Keep in mind that after you form the crab cakes it is very important to place them in the fridge to firm up. Give a gentle stir to combine. Get one of our crab cakes with fresh corn salsa recipe and prepare delicious and healthy treat for your family.
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