BBQ Crab Cakes with Corn Salsa
1 pkg (8 oz.) Crab Classic, Flake Style
1/2 cup gluten-free bread crumbs
3 tbsp mayonnaise
2 tbsp finely chopped chives
2 tsp to 1 tbsp Cajun or creole seasoning
1/4 cup prepared barbecue sauce
2 ears of corn (silk and husk removed)
1/4 cup finely chopped red pepper
2 tbsp lime juice
2 tsp finely chopped chives
1/2 tsp salt
1 jalapeno pepper, seeded and finely chopped (optional)
Corn Salsa: Grill corn for 4 to 5 minutes per side or until tender and grill-marked; cut kernels from cobs. Add to bowl; stir in red pepper, lime juice, chives, salt and jalapeño (if using).
Shred Crab Classic lightly, until still slightly chunky; mix together with bread crumbs, egg, mayonnaise, chives and desired amount of Cajun seasoning. Divide into 4 portions; shape each portion into 1/2-inch patties. Refrigerate for 30 minutes to firm up patties if necessary.
Preheat grill to medium-high heat; grease grate well. Spray patties with cooking spray; grill for 2 minutes per side or until grill-marked. Cook, basting with barbecue sauce, for 4 to 5 minutes or until cakes are set. Serve with Corn Salsa.