Maryland Crab & Corn Cakes with Remoulade Sauce

Remoulade Ingredients

  • 1 cup Mayonnaise
  • 1 teaspoon Sweet Pickle Relish
  • 2 teaspoons Hot Sauce
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Fresh Minced Parsley
  • 1 teaspoon Capers, Rinsed
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic, Minced
  • Salt & Pepper to Taste

Crab & Corn Cakes Ingredients
  • 28 Saltines
  • 2 pounds Lump Crab Meat
  • 2 ears Corn, Kernels Cut from Cob
  • 6 Scallions, Minced
  • 1/2 cup Mayonnaise
  • 4 Tablespoons Unsalted Butter – Melted
  • 2 large Egg Yolks
  • 2 Tablespoons Dijon Mustard
  • 2 teaspoons Old Bay Seasoning
  • Lemon Wedges

 

Prep 30min
Ready In 2 hours
Yield 24 appetizers, 8 dinner

1. Remoulade

Pulse all ingredients in food processor until combined but not smooth. Season w/ S&P to taste. Refrigerate up to 3 days.
 
2. Corn & Crab Cakes

– Process saltines in food processor until finely ground (20 secs).

– Dry crabmeat well with paper towels.

– Using rubber spatula combine 1/2c saltines and all ingredients except crab meat in a large bowl. Gently fold in crab meat.

– Make round cakes, approx. 1 inch thick using 1/4c measure. Should yield 24. Refrigerate at least one hour.

– Sear both sides on a 375 deg grill with canola oil. Serve with remoulade and Cucumber relish.

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