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

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

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4 servings

What You Need

For the crab cakes:
  • 2 ears Dandy® Super Sweet Corn (cut from the cob)
  • 1 Pkg. Dandy® Celery Sticks (cut into ⅛ inch thin slices)
  • 1 Lb. Florida Rock Crab
  • ¼ Cup Mayonnaise
  • 2 tsp. Old Bay Seasoning
  • 2 Pasture Raised Eggs
  • 2 T. Chopped Parsley
  • 1 tsp. Kosher Salt
  • ½ tsp. Cracked Black Pepper
  • ½ Cup Panko Bread Crumbs
  • Radish Remoulade
  • 1 Pkg. Dandy®  Radish Ministicks
  • Italian Parsley Leaves

For the remoulade:

  • ½ cup mayonnaise
  • 1 teaspoon whole grain mustard
  • 2 tablespoons minced capers
  • 1 teaspoon lemon juice
  • 1 tablespoon minced parsley
  • pinch cayenne pepper
  • 3 tablespoons Dandy® Radish Ministicks

Make It

For the crab cakes:
  1. 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.
  2. 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.
  3. 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:

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

Recipe by Chef Todd Fisher