Sweet Corn Crab Cakes

These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!

• Ready In: 1 hr 10 mins
• Yields: 10-12 cakes

Ingredients

• Crab Cakes

• 1  lb lump crabmeat
• 1⁄2 cup  seasoned bread crumbs
• 2  eggs
• 1⁄4 cup mayonnaise
• 1  teaspoon  Old Bay Seasoning
• 1  tablespoon parsley
• 2  tablespoons Worcestershire sauce
• 1  tablespoon Dijon mustard, of choice
• 1⁄2 cup frozen corn kernels
• 1⁄2 teaspoon pepper

• Remoulade

• 1  cup mayonnaise
• 1⁄4 cup Dijon mustard
• 1⁄2  lemon, juice of
• 1  tablespoon parsley
• 1⁄2 teaspoon garlic powder

Directions

1. Cakes:
2. Add all ingredients together in a medium bowl until well combined.
3. Refridgerate for 1 hour so the mixture will hold "cake" shape.
4. Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
5. Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
6. Remoulade:
7. Mix all ingredients together in a small bowl and plate with crab cakes.