Kelp Crab Cakes

by Chef Jourdan Simon,Black Tie

INGREDIENTS

• 8 oz crab meat, drained
• 2 T diced red onion
• 1/4 small diced red peppers
• 1/4 c finely chopped Atlantic Sea Farms Ready-Cut Kelp
• 1/2 t old bay seasoning
• 1 egg
• 1/3 cup mayo
• 1/2 cup panko bread crumbs
• pinch of salt
• pinch of pepper

DIRECTIONS

Preheat oven to 375. In a medium bowl mix all ingredients until evenly incorporated. If mixture seems too wet, add another 1/4 cup bread crumbs. Form 4 patties, making sure the mixture is compressed to ensure that the cakes stay together. Place on a sheet tray lined with parchment paper and bake for 10-15 minutes or until the crab cakes are firm to the touch.

Remoulade

• 1/2 c mayo
• 1 T garlic powder
• 1/4 t smoked paprika
• 1/2 c cornichon pickles, finely chopped
• pinch of salt
• pinch of pepper

Mix all ingredients in a small bowl, serve atop the crab cakes.