Cajun Crab Corn Cakes With Pickled Okra Maque Choux | Lodge Cast Iron

Ingredients

• 2 Martha White Sweet Yellow Cornbread and Muffin Mix
• 4 large eggs
• 3 ½ cups buttermilk
• 2 tablespoons vegetable oil
• 1 jumbo lump crab meat
• 1 sweet potato, roasted, peeled, and mashed
• orange zest
• lemon zest
• 2 teaspoons creole mustard
• 2 teaspoons cajun seasoning
• 3 green onions (green tops diced)
• ¼ cup chopped cilantro
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 3 cups frozen shoepeg corn, thawed
• 2 plum tomatoes, seeded and chopped
• ¼ pound smoked andouille sausage, diced
• ¼ cup chopped green onion tops
• ¼ teaspoon black pepper
• 1-2 tablespoons olive oil
• 1 jar pickled okra (4-5 chopped, depending on preference)
• ½ cup tomato juice
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoons prepared horseradish
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce
• ¾ teaspoon celery salt
• ½ teaspoon worcestershire sauce