Tangy Crab Cakes

Ingredients

• 1 cup (250 mL) drained canned corn nibblets
• 1 cup (250 mL) drained canned crabmeat
• 2 egg yolks
• 2/3 cup (160 mL) all-purpose flour
• 1/3 cup + 1 tbsp (90 mL) Milk
• 1 carrot grated
• 1 zucchini grated
• 4 green onions chopped
• 1 tsp (5 mL) Dijon mustard
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) crushed hot pepper
• Salt and pepper to taste
• 1/2 tsp (2 mL) ground coriander
• 2 egg whites beaten until stiff but not dry
• Sour cream
• Tangy Salsa
• 3 large tomatoes seeded and chopped
• 1/2 red onion chopped
• 1/2 green bell pepper trimmed and chopped
• 2 tbsp (30 mL) olive oil
• Juice of one lime
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• Salt and pepper to taste