Ingredients
- Crab cakes:
1 tablespoon Creole mustard
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Frank's)
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large eggs
2 tablespoons finely chopped seeded plum tomato (about 1/2 tomato)
1/2 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided (I actually prefer Panko)
Sweet Corn Salad:
fresh corn kernels from 2 cooked ears
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tsp EVOO
1/4 teaspoon salt
1/8 teaspoon black pepper
Rémoulade:
1/4 cup light mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground cayenne pepper
Description
A Delicious Summer Dinner When The Temperatures Soar. The Sweet Corn Salad Is A Great Way To Use A Couple Of Ears Of Leftover Sweet Corn, I Always Seem To Buy Too Many Because They Are Local And Perfect For Such A Short Time!
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