Name: Crab Cakes with Creole Mustard Aioli and Grilled Corn, Red Onion & Red Pepper Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1 tablespoon Creole mustard; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons seafood seasoning, such as Old Bay; 1 large egg; Juice and zest of 1/2 lemon; 1 small bunch chives, thinly sliced; 2/3 cup saltine cracker crumbs; 1 pound jumbo lump crabmeat, picked over for shells and cartilage; Canola oil, for cooking; 2 ears corn, husked; 1 red onion, peeled and sliced into rounds; 1 red bell pepper; 1 cup cilantro leaves, chopped; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 tablespoons red wine vinegar; Pinch crushed red pepper flakes; Kosher salt; 1 cup arugula; 1/2 lemon, juiced; 1/2 cup mayonnaise; 2 tablespoons Creole mustard; 10 cornichons, finely diced plus 2 tablespoons cornichon juice; 1/2 shallot, finely diced; Kosher salt

Directions

Watch how to make this recipe.

For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don’t have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

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Crab Cakes with Creole Mustard Aioli and Grilled Corn, Red Onion & Red Pepper Salad

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