Crab cakes
To make crab cakes, combine crab-meat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, lemon juice, egg whites, salt, and red and black peppers. Mix well and shape to form 8 (half inch thick) patties. (Patties may be covered with plastic and refrigerated up to 4 hours before cooking.)

To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl. Add tomatoes, 1 tablespoon chives, and dressing, mix well.

Heat oil in it 12 inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in hlaf cup breadcrumbs. Add crab cakes to hot skillet, cook 5 minutes per side or until golden.

Transfer to plates, top with corn salsa.