Crab Cakes with Zucchini and Corn Salad | RICARDO

Ingredients

• 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
• 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 tsp (10 ml) lemon juice
• ¼ cup (10 g) cilantro leaves
• ¼ tsp (1 ml) Sriracha