CRAB CAKES
1 pound Lump Crab Picked & Squeezed Dry
2each Garlic Cloves minced (Sweat)
1each Onion minced (Sweat)
1each Lemon Juiced & Zested
1 ¼ cup Mayo
1teaspoon Old Bay Seasoning
2 tablespoons Chopped Dill
2 tablespoons Whole Grain Mustard
¾ cup Panko (Japanese Bread Crumbs)
To Taste Salt, Pepper & Tabasco
Procedure
Open a one pound can of lump crab meat, squeeze out all the liquid feeling for any shell fragments with out breaking the crab down too much. In a sauté pan sweat the onions and garlic together until translucent, reserve to cool in the refrigerator. In a medium bowl mix the mayonnaise, dill, Old Bay Seasoning and mustard. Add the picked crab meat, onions, garlic and bread crumbs to the bowl with the dressing and season with salt, pepper and Tabasco. Fold gently together until incorporated making sure not over mix. Portion into desired shape, brown in a hot pan and finish in the oven till hot all the way through serve with Remoulade.
REMOULADE
1 cup Mayonnaise
1 tablespoon Whole Grain Mustard
1 tablespoon Cornichons Minced
1 tablespoon Capers, Minced
1 oz Lemon Juice
To Taste Salt, Pepper & Tabasco
Procedure
Combine all ingredients and mix thoroughly, Taste and adjust seasoning cover and refrigerate for future use.
SWEET CORN RELISH
1 cup Bacon diced
1 small Red Onion minced fine
1 each Roasted red peppers small dice
3 cloves Garlic minced
2 cups Corn Roasted in husk and cut off the cob
3 tablespoons Thyme minced
Procedure
In a medium sauté pan cook the bacon till crispy, add the onions and garlic and sweat until translucent. Add the roasted peppers, corn and minced thyme. Heat together for 3 minutes and season with salt and pepper serve with crab cakes, fish or grilled meats.
