Dandy Super Sweet Corn & Rock Crab Cakes with Dandy Radish Remoulade

YIELD

4 servings

What You Need

For the crab cakes:

For the remoulade:

For the crab cakes:

In a medium bowl combine the Dandy Super Sweet Corn, Dandy Celery, crab meat, mayo, old bay seasoning, eggs, parsley, salt and pepper and mix well. Add panko and mix well.
Form 8- 2oz. Cakes. On a non stick griddle heat 2 T. olive oil and gently brown the crab cakeson each side for 2-3 minutes. Place browned crab cakes on a baking sheet and place in a 350
degree oven for 5 minutes.
To serve place two crab cakes on each plate and top with the
Dandy Radish Remoulade and a sprinkling of the Dandy Radish Ministicks and 2 Italian Parsley Leaves.

For the remoulade:

Combine above ingredients mix well and serve immediately or refrigerate for up to 2 days.