Crab Cake with Grilled Corn Salsa and Roasted Red Pepper Remoulade

1/4 — medium red onion, diced
1/4 — Holland red pepper, diced
6 tbsp. — minced cilantro
1 — large egg
1 — lemon, zest and juice
1 lb. — jumbo lump crabmeat
splash — Tabasco
1 tsp. — Worcestershire sauce
2 tsp. — Dijon mustard
2 pinches — Old Bay seasoning
1/3 cup — Hellman’s mayonnaise
1/4 cup — Panko

Procedure:

• Mix together and form in ring mold.
• Dredge in more Panko, sauté and finish in oven.
• Serve with grilled corn salsa (see recipe below) and prepared roasted red pepper remoulade.

For the Grilled Corn Salsa:
3 ea. — butter and sugar corn, blanched, grilled and cut off cob
¼ — medium red onion, diced
2 ea. — vine-ripe tomatoes, seeded and diced
6 tbsp. — chopped cilantro
1 tbsp. — red wine vinegar
½ cup — olive oil
pinch — Creole seasoning
to taste — salt and pepper

Procedure:

• Mix all ingredients together; adjust seasoning.

Serves six

Submitted by Mark Chaput, Executive Chef, The Vineyard Golf Club, Edgartown, Martha’s Vineyard, Mass.