Crab Cakes with Charred Corn and Tomato Salsa and Poblano Aioli

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Directions

Crab Cakes

Ingredients:

1 LB. Crab Meat, Lump

1/4 C Mayonnaise

1 Egg, Beaten

1 T Creole mustard

1 T Lemon Juice, Fresh

2t Old Bay Seasoning

1 T Cilantro, Minced

1 t Garlic, minced

2 t Shallots, finely chopped

1 T Horseradish

2T Yellow & Red Bell Pepper Diced

Dash of Hot Sauce

Salt & Pepper to Taste

Panko Bread crumbs to bind about 1/2 cup or more
   

Directions:

Mixed everything in a large stainless steel bowl, except for breadcrumbs.  Add the panko last.  Form into 4 ounce cakes; lightly dredge in cornmeal and saute, with a little olive oil over medium heat.  Brown on each side and finish in the oven at 400 degrees for 5 minutes.
Charred Corn and Tomato Salsa

Ingredients:

4 ears of Yellow Sweet Corn

1 C Roma Tomatoes, Diced

1 Shallot, Small Diced

1 t Garlic, Minced

2 t Apple Cider Vinegar

2 T Olive Oil

2 T Cilantro, Chopped Salt and Pepper to Taste.

Directions:

Shuck and clean the corn, roast the corn over an open flame.  Gas Stovetop, Grill, etc.  Place the corn into a zip lock bag to "sweat" for 30 minutes.  In the mean time mix the remaining ingredients into a stainless bowl.  Scrape the Corn with a knife off the cobb, add the corn to the tomato mixture and mix well.
Poblano Aioli

Ingredients:

2 Poblano Peppers

1T Lime Juice

1T Garlic

1T Shallots

2T Cilantro

2C Mayonnaise

Salt and Pepper

Directions:

Prepare the peppers the same as the corn.  Peel the skins off and place in a food processor, along with everything else. And pulse still smooth.

Place the corn relish around a small plat, some baby spinach in the middle and the crab cake on top of the spinach.  Place 1 tablespoon of aioli on top of crab cake.

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