Crab Cakes With Roasted Corn Succotash And Remoulade

• For the Crab Cakes
• 2 stalks celery, chopped
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 cups mayonnaise
• 1 lemon, juiced
• 1/4 cup whole-grain mustard
• 2 tbsp. Old Bay seasoning
• 1 tsp. celery salt
• 2 pounds jumbo lump crab meat
• 2 cups bread crumbs
• vegetable oil
• For the Roasted Corn Succotash
• 10 ears corn
• 2 whole red bell peppers
• 3 tbsp. butter
• 1 tbsp. minced garlic
• 1 onion, diced
• mixed fresh herbs, minced (a mixture of 1/2 parsley, 1/6 sage, 1/6 oregano, 1/6 thyme is good)
• salt and pepper to taste
• For the Remoulade
• 1 cup sour cream
• 1/4 cup whole-grain mustard
• 1/3 cup chopped green onions
• dash Tabasco sauce
• 2 tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. black pepper
• juice of 1/2 lemon

1. For the Crab Cakes
2. Roughly chop the vegetables in a food processor. Stir in mayonnaise and lemon juice and remove to a bowl. Stir in mustard and seasonings and then gently fold in crab and bread crumbs. Form mixture into individual crab cakes and pan sear in vegetable oil until golden brown on each side. If the cakes are thick, put them into the oven at 350 degrees to bake all the way through.
3. For the Roasted Corn Succotash
4. Roast corn in husks at 350 degrees for 30-45 minutes until the husks start to brown. Cool and then peel and corn the corn off the cob. Rub peppers with oil and roast at 400 degrees for 30-45 minutes until blackened on all sides. Alternately, char the peppers on a burner or a grill. Cool peppers, remove skin, and dice.
5. In a saute pan, melt butter, then add garlic and onions and cook until wilted. Stir in corn, peppers, and herbs. Toss to heat through and season to taste.
6. For the Remoulade
7. Combine all ingredients and refrigerate.

stalks celery, onion, red bell pepper, mayonnaise, lemon, wholegrain mustard, bay seasoning, celery salt, jumbo lump crab meat, bread crumbs, vegetable oil, corn, red bell peppers, butter, garlic, onion, herbs, salt, sour cream, wholegrain mustard, green onions, tabasco sauce, worcestershire sauce, salt, black pepper, lemon

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-roasted-corn-succotash-and-remoulade-52049611 (may not work)