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

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