Crab Cake with Cajun Remoulade

CRAB AND CORN CAKES
MAKES 7-8 CAKES

INGREDIENTS:
Olive oil
1 egg
2 cups corn
1 teaspoon salt
1/2 cup chopped celery
1 teaspoon Cajun seasoning
1 teaspoon pepper
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup breadcrumbs
1 egg, beaten for dredging
Flour
Lemon wedges for garnish

INSTRUCTIONS:

1.    Heat one tablespoon of olive oil in a pan over medium-high heat.
2.    Beat 1 egg, add corn, salt and pepper, celery, Cajun seasoning, crab meat, mayonnaise, and Dijon mustard.
3.    Shape into 3-ounce cakes, dredge in flour, then egg, then crumbs, and brown in pan on both sides, about 8 minutes total.
4.    Garnish with lemon wedges.

*Recipe courtesy of Chef Chris Holbrook

CAJUN RÉMOULADE
MAKES 3/4 CUP

INGREDIENTS:
1/2 cup mayonnaise
2 tablespoons ketchup
1 small celery rib, minced(about 2 tablespoons)
1 green onion, minced
1 tablespoon fresh parsley, minced
Juice of 1/2 lemon
1/2 teaspoon Cajun seasoning
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon Worcestershire sauce

INSTRUCTIONS:

1.    Mix all ingredients and let sit 20-30 minutes. Serve as crab cake dip.

*Recipe courtesy of Chef Chris Holbrook

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