crab cakes w/ roasted corn & pepper salsa & remoulade sauce

crab cakes w/ roasted corn & pepper salsa & remoulade sauce

**makes about 10-12 three-inch crab cakes**

CRAB CAKES - INGREDIENTS:

• 1 lb lump crabmeat, drained

• 2 tbsp celery salt

• 2 tbsp hot paprika

• 2 tbsp smoked paprika

• 2 tsp mustard powder

• 2 tsp cayenne

• 1 tsp ground white pepper

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp ground nutmeg

• 1 tbsp kosher salt

• 1 tsp black pepper

• 2 tsp worcestershire

• 2 tbsp mustard

• 1/4 cup kewpie mayo

• 1/2 cup panko breadcrumbs + 2-3 cups for coating

• 1 egg, beaten

• 1/4 cup parsley, chopped

• oil, for frying

• lemon juice, to finish

• flaky salt, to finish

METHOD:

1. In a large bowl, combine the lump crabmeat, celery salt, hot paprika, smoked paprika, mustard powder, cayenne, ground white pepper, ground cinnamon, ground nutmeg, kosher salt, black pepper, worcestershire, mustard, kewpie mayo, panko breadcrumbs, egg, and parsley (be careful not to break up the crab meat too much; we still want small chunks of crab)

2. Set in the fridge to chill for 15 minutes (this will firm up the mix and make it easier to shape)

3. Shape the crab mix into around 10-12 three-inch cakes and lightly coat them in panko breadcrumbs.

4. Set in the fridge to firm a bit while you heat up your oil about 2-3 inches in a nonstick pan to 315-335 F.

5. Lightly fry the crab cakes for 2-3 minutes on each side (you can optionally baste to keep it as moist as possible but not necessary).

6. Set on a wired rack to drain and immediately season with flaky salt and lemon juice.

REMOULADE - INGREDIENTS:

• 1 cup kewpie mayo

• 2 tbsp sriracha

• 2 tsp hot sauce

• 2 tsp horseradish

• 2 tsp mustard

• 2 tsp shallot, grated

• 2 tsp garlic, grated

• 1 tsp jalapeño, grated

• 2 tsp smoked paprika

• 2 tsp onion powder

• 2 tsp garlic powder

• 1 tsp oregano

• 1 tsp dried basil

• 1 tsp dried thyme

• 1/2 tsp white pepper

• 1/2 tsp cayenne

• salt and pepper, to taste

METHOD:

1. Combine all ingredients in a bowl and mix well.

ROASTED CORN & PEPPER SALSA - INGREDIENTS:

• 2 corn on the cobs

• 1 red bell pepper

• 1/2 red onion

• 3 garlic cloves

• 1 jalapeno

• handful of cilantro

• 2 limes

• salt and pepper, to taste

METHOD:

1. Place the corn cobs over an open flame on high on a gas stove, turning frequently for about 2 minutes to get an even char all around. Do the same with red bell pepper and jalapeño until nicely charred.

2. To remove the corn kernels from the cobs, place a cob of corn over a medium-sized bowl right-side up and run a knife down the cob of corn all around until all the kernels of corn are removed and caught in the bowl.

3. Finely dice the charred red bell pepper, red onion, garlic, charred jalapeño and finely chop cilantro. Add to the bowl with the charred corn kernels.

4. Add the juice of the lime, season with salt and pepper to taste, and stir to combine.