To make crab salsa, combine all ingredients in a bowl. Mix well.
To make hotcakes, combine creamed and corn kernels, egg yolks and milk in a large bowl. Season with salt and pepper. Stir in flour until combined.
Beat egg whites in a separate bowl until combined. Fold into corn mixture.
Heat an electric non-stick fry pan over medium heat. Lightly spray with cooking oil. Cook four hotcakes at a time. Pour ¼ cupfuls of corn mixture into pan. Cook for about 2 minutes. When bubbles appear, turn hotcakes over and cook for another 1 ½ to 2 minutes, or until lightly browned. Repeat with remaining batter.
Serve two hotcakes per person and top with crab salsa. Serve with a salad.