CRAB CAKES WITH ROASTED CORN SUCCOTASH, AND REMOULADE
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.
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Bentley Head
[email protected]These crab cakes were perfect! I would definitely make them again.
E N
[email protected]These crab cakes were a bit too oily for me. I would recommend draining them on paper towels before serving.
Tammy Deitz
[email protected]I made these crab cakes with gluten-free breadcrumbs and they turned out great. They were a little more delicate than traditional crab cakes, but they were still delicious.
Samaun Islam
[email protected]These crab cakes were a little too spicy for me, but they were still good. I would recommend using less Old Bay seasoning if you don't like spicy food.
Mujahid Armani
[email protected]These crab cakes were easy to make and very tasty. I will definitely be making them again.
Bob Mizonza
[email protected]These crab cakes were perfect! I would definitely make them again.
Myanna Mazurowski
[email protected]These crab cakes were a bit too dry for me, but they were still good. I would recommend adding a little more mayonnaise to the mixture.
Sandesh Baral
[email protected]These crab cakes were a little too salty for me, but they were still good. I would recommend using less salt if you don't like salty food.
Ck Jaan
[email protected]These crab cakes were easy to make and very tasty. I will definitely be making them again.
Kartik Roy
[email protected]These crab cakes were perfect! I would definitely make them again.
Tania Urdu writes
[email protected]These crab cakes were a bit too oily for me. I would recommend draining them on paper towels before serving.
Arshadullah 7888
[email protected]I made these crab cakes with gluten-free breadcrumbs and they turned out great. They were a little more delicate than traditional crab cakes, but they were still delicious.
PETER MWAURA
[email protected]These crab cakes were a little too spicy for me, but they were still good. I would recommend using less Old Bay seasoning if you don't like spicy food.
Anuron babu
[email protected]I'm not a huge fan of crab cakes, but these were really good. The roasted corn succotash and remoulade really made them.
Amarine Daniels
[email protected]These crab cakes were easy to make and so delicious. I will definitely be making them again.
Kayti Williams
[email protected]I made these crab cakes for a party and they were a huge hit! Everyone loved them. The combination of flavors was perfect.
Cameron Collins
[email protected]These crab cakes were amazing! I followed the recipe exactly and they turned out perfectly. The roasted corn succotash was a great addition and the remoulade was the perfect finishing touch.