INGREDIENTS:1 lb. smoked trout
1 lb. jumbo lump crabmeat
2 Tbsp. garlic, minced
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
¼ cup green onions, sliced thin
2 egg whites
1 cup Cajun remoulade (see recipe)
1 cup panko bread crumbs
Cajun Remoulade:
1 cup mayonnaise
1 Tbsp. lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. blackening seasoning
½ Tbsp. Tabasco brand pepper sauce
½ Tbsp. celery salt
2 Tbsp. Worcestershire sauce DIRECTIONS:For Cajun Remoulade: Mix ingredients together in mixing bowl. Refrigerate until needed.
Saute onion and garlic in olive oil until soft, then add peppers and saute for another 3 minutes. Allow to cool.
In medium mixing bowl, add smoked trout, crabmeat and chilled pepper/onion mix. Fold in remoulade, egg whites, green onions, and one half cup of the panko bread crumbs. Season to taste with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, two minutes per side. SERVINGS:8 crabcakes From:Chef Tom Condron, Mimosa Grill, Charlotte, N.C. PHOTO CREDIT:Photo Credit: MIMOSA GRILL