Crab Cakes with Roasted Corn Salsa | PBS Food

Ingredients

• 6 cups jumbo lump crabmeat, picked over
• ⅔ cup diced red onion
• 1 cup diced red bell pepper
• ½ cup chopped fresh chives
• 2 tablespoons plus 2 teaspoons Creole seasoning or Old Bay
• Juice of 1 lime
• 4 large eggs, beaten
• ¼ cup mayonnaise
• 1 cup panko bread crumbs
• 4 tablespoons (½ stick) unsalted butter
• 1 cup mayonnaise
• 2 tablespoons hot sauce
• Juice of ½ lime
• 4 ears sweet corn, husks and silk removed
• 1 red onion, diced
• 3–4 Roma tomatoes, chopped
• 1 bunch cilantro, roughly chopped
• Kosher salt and ground black pepper to taste
• Juice of 1–2 limes