Crab Cake with Remoulade and Grilled Corn Salad
Yield: 2
A handmade crab cake that's succulent on the inside and crisp on the outside is served with a spicy remoulade. Alongside is a salad of grilled corn and peppers with a lightly dressed arugula. This dish will take you straight to the beaches of California!
Ingredients
Crab Cake
- 8 oz Crab Claw Meat, cleaned for shells
- 2 T Parsley, minced
- 2 T Shallot, minced
- 1 T Chives, minced
- 2 oz Mayonnaise
- 3 T + 1/2 cu Panko Breadcrumbs
- Zest and Juice of 1 lemon
- 1/2 cu AP Flour
- 1 T Salt
- 2 Eggs, beaten
- Canola Oil, for frying
Remoulade
- 2 oz Remoulade
Grilled Corn Salad
- 2 Ears Corn
- 1 Serrano Chile, brunoise
- 1 Jalapeno Chile, brunoise
- 3 T Cilantro, minced
- 1 T Citrus Juice (lemon, lime, etc.)
- 1/4 cu Queso Fresco, crumbled
- 4 oz Arugula
- Extra Virgin Olive Oil
Instructions
Crab Cake
- Combine crab, parsley, shallot, chives, mayo, panko, lemon zest and juice, and salt to taste. Form into two crab cakes. Panne.
- Fry crab cakes at 350F until golden brown. Bake at 400F for several minutes until heated through.
Grilled Corn Salad
- Shuck corn. Then oil and grill until it is mostly charred.
- Combine corn with serrano, jalapeno, cilantro, citrus juice, queso fresco, and salt to taste.
- Toss arugula with EVOO and salt. Top with corn mix.
- Serve crab cake with remoulade and salad.