CRAB CAKES WITH CORN SALSA | FISH AND SEAFOOD

Ingredients

• 1 pound jumbo lump crab meat
• 1/2 pound crab claw meat
• 1/2 to 3/4 cup mayo
• 1 teaspoon dijon mustard
• 2 teaspoons Old Bay
• 2 tablespoons fresh chopped parsley
• kosher salt/pepper
• 1 egg, optional
• butter or canola oil for frying
• REMOULADE SAUCE
• 1 cup mayo
• 1 teaspoon capers
• 2 teaspoons whole grain mustard
• 2 tablespoons ketchup
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon paprika
• few dashes Tabasco sauce
• CORN SALSA
• 4 ears corn, removed from cob
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 fresh jalapeño, diced
• 2 tablespoons red onion, minced
• 1 roma tomato, diced
• 2 tablespoons fresh parsley, chopped
• juice of two limes
• 2 to 3 tablespoons light olive oil