Recipe courtesy of Tom Condron
Episode: Charlotte, NC
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Total:
1 hr 23 min
Prep:
50 min
Inactive:
1 min
Cook:
32 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Cajun Remoulade:
Corn Relish:

Directions

Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Cajun Remoulade:

Mix together in mixing bowl. Refrigerate.

Corn Relish:

Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.

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