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
2 tablespoons extra-virgin olive oil, divided, for cooking
CORN SALAD
2 1/2 cups corn kernels
2 cups chopped ripe tomatoes
1/2 cup diced red onion
1 tablespoon extra-virgin olive oil
2 teaspoons white balsamic or white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon wedges for serving