Crab Cakes with Zucchini and Corn Salad

Ingredients

• Crab Cakes

  • 1 medium potato, unpeeled
  • 2 tbsp (30 ml) mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • 14 oz (400 g) snow crab meat, drained and shredded
  • 2 green onions, chopped
  • ½ tsp (2.5 ml) Sriracha
  • ¼ cup (40 g) unbleached all-purpose flour
  • 1 egg
  • ½ cup (30 g) panko breadcrumbs
  • Vegetable oil, for frying

• Salad

  • 1 zucchini, cut into thin spirals with a spiralizer or julienned
  • 1 cup (150 g) frozen corn kernels, thawed and blanched or fresh corn, cooked
  • 2 tbsp (30 ml) mayonnaise
  • 2 tsp (10 ml) lemon juice
  • ¼ cup (10 g) cilantro leaves
  • ¼ tsp (1 ml) Sriracha