This corn and crab cakes recipe tastes like summer by the shore. The tomato and corn salad that accompanies them is a lively addition.

Maryland Corn and Crab Cakes

Yield: 4 servings, 2 crab cakes and about 1 cup salad each

Active Time: 1 hour

Total Time: 1 hour

Crab Cakes:

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