CRAB CAKES WITH ROASTED CORN SUCCOTASH, AND REMOULADE

CRAB CAKES WITH ROASTED CORN SUCCOTASH, AND REMOULADE image

Number Of Ingredients 29

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For the Crab Cakes
2 stalks celery, chopped
1/2 onion, diced
1 red bell pepper, diced
2 cups mayonnaise
1 lemon, juiced
1/4 cup whole-grain mustard
2 tbsp. Old Bay seasoning
1 tsp. celery salt
2 pounds jumbo lump crab meat
2 cups bread crumbs
vegetable oil
For the Roasted Corn Succotash
10 ears corn
2 whole red bell peppers
3 tbsp. butter
1 tbsp. minced garlic
1 onion, diced
mixed fresh herbs, minced (Chef Jason uses a mixture of 1/2 parsley, 1/6 sage, 1/6 oregano, 1/6 thyme)
salt and pepper to taste
For the Remoulade
1 cup sour cream
1/4 cup whole-grain mustard
1/3 cup chopped green onions
dash Tabasco sauce
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
juice of 1/2 lemon

Steps:

For the Crab Cakes Roughly chop the vegetables in a food processor. Stir in mayonnaise and lemon juice and remove to a bowl. Stir in mustard and seasonings and then gently fold in crab and bread crumbs. Form mixture into individual crab cakes and pan sear in vegetable oil until golden brown on each side. If the cakes are thick, put them into the oven at 350 degrees to bake all the way through. For the Roasted Corn Succotash Roast corn in husks at 350 degrees for 30-45 minutes until the husks start to brown. Cool and then peel and corn the corn off the cob. Rub peppers with oil and roast at 400 degrees for 30-45 minutes until blackened on all sides. Alternately, char the peppers on a burner or a grill. Cool peppers, remove skin, and dice. In a sauté pan, melt butter, then add garlic and onions and cook until wilted. Stir in corn, peppers, and herbs. Toss to heat through and season to taste. For the Remoulade Combine all ingredients and refrigerate.