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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Debbie Wyatt
[email protected]These crab cakes were delicious! The roasted corn succotash was the perfect side dish. I'll definitely be making this recipe again.
SikanDar chandio
[email protected]I'm not sure what I did wrong, but my crab cakes turned out really dry. The roasted corn succotash was good though. I'll try making the crab cakes again with a different recipe.
Awantha Perera
[email protected]These crab cakes were amazing! The crab was perfectly cooked and the flavors were all so well-balanced. I'll definitely be making these again for my next party.
Royce Allen
[email protected]I'm not a huge fan of crab cakes, but I thought these were pretty good. The roasted corn succotash was really good too. I'd definitely make this again.
Bailey Rogers
[email protected]These crab cakes were easy to make and turned out great! The roasted corn succotash was a nice touch. I'll definitely be making this again!
Viktor Iyke
[email protected]I love crab cakes and these were some of the best I've ever had. The roasted corn succotash was also delicious. I'll definitely be making this recipe again.
Aj Antor
[email protected]These crab cakes were amazing! The crab was perfectly cooked and the flavors were all so well-balanced. I'll definitely be making these again and again.
Surat Malla
[email protected]These crab cakes were a bit too salty for my taste, but the roasted corn succotash was delicious. I'll try making the crab cakes again with less salt.
Bertha Adjei
[email protected]I'm not a big fan of seafood, but I loved these crab cakes! The flavors were so well-balanced and the remoulade was the perfect finishing touch.
Muhammad Ajdar
[email protected]These crab cakes were so good, I ate them all in one sitting! I'll definitely be making these again for my friends and family.
XxGAMER_GIRLxX
[email protected]The crab cakes were a bit too dry for my taste, but the roasted corn succotash was delicious. I'll try making the crab cakes again with a different recipe.
Hussain jan
[email protected]These crab cakes were easy to make and turned out beautifully. The roasted corn succotash was a nice touch. I'll definitely be making this again!
Mudassir Mehdi
[email protected]I'm not usually a fan of crab cakes, but these were amazing! The crab was perfectly cooked and the flavors were all so well-balanced. I'll definitely be making these again.
Babra shreef
[email protected]These crab cakes were a hit at our last dinner party! The roasted corn succotash was the perfect side dish, and the remoulade added a delicious touch of flavor. We'll definitely be making this again soon.