![Dandy Super Sweet Corn and Rock Crab Cakes with Dandy Radish Remoulade](https://www.dudafresh.com/hs-fs/hubfs/IMG_5125-064946-edited.jpg?width=1200&name=IMG_5125-064946-edited.jpg)
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![fork, knife, and plate icon](https://www.dudafresh.com/hs-fs/hubfs/images-2017/icon-fork-knife-and-plate.png?width=45&height=29&name=icon-fork-knife-and-plate.png)
YIELD
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