| | Directions | | CRAB CAKES: Combine in mixing bowl. Toss ingredients lightly trying not to break up the crab too much. Form into patties, lightly flour and sauté in olive oil until golden brown. You may need to add more or less bread crumbs depending on how wet our mix is. Serve with roasted corn salsa and remoulade. ROASTED CORN SALSA: Roast ears of corn in oven (shuck corn, salt and oil and place in oven at 375° for 30 to 45 minutes). Cut corn from husk and put into a mixing bowl with remaining ingredients. REMOULADE SAUCE: Combine in mixing bowl. Serves great with fish or crab cakes. |
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| Ingredients | | - |  | Crab Cakes |
| - | | 1 pound Maryland blue crab |
| - | | 1 pound lump crab |
| - | | 1 tablespoon Old Bay seasoning |
| - | | Juice from 2 lemons |
| - | | 3 Eggs |
| - | | 1 cup mayonnaise |
| - | | 1/4 cup red onion, diced |
| - | | 1/4 cup red bell pepper, diced |
| - | | 1/4 cup green bell pepper, diced |
| - | | 1 1/2 cups fresh bread crumbs |
| - | | Salt and pepper |
| - | | ROASTED CORN SALSA |
| - | | 6 ears corn, roasted |
| - | | 1/2 cup red bell pepper, diced |
| - | | 1/2 cup red onion, diced |
| - | | 1/4 cup chopped cilantro |
| - | | 1/2 cup tomato, diced |
| - | | 1/4 cup virgin olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | 2 teaspoons ground cumin |
| - | | REMOULADE SAUCE |
| - | | 2 cups mayonnaise |
| - | | 1/2 cup Dijon mustard |
| - | | Juice from 1 lime |
| - | | 1/4 cup celery, diced |
| - | | 1/4 cup capers |
| - | | 1/4 cup scallions |
| - | | 1/4 cup fresh parsley |
| - | | 1/4 cup horseradish |
| - | | 1 teaspoon Tabasco |
| - | | Salt and pepper, to taste |
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