Crab Cakes
2 cups of Mayo
2 stalks celery
1/2 onion
1 bell pepper
juice of 1 lemon
1/4 cup grain mustard
2 Tbl. Old Bay seasoning
1 tsp. celery salt
2 lbs. jumbo lump crab meat
2 cups of bread crumbs

Rough chop all vegatables
Add remaining ingredients except bread crumbs and crab
Puree
In mixing bowl gently mix crab, bread crumbs and puree
Pan sear in vegatable oil until golden brown
Serve over roasted corn succotash with remoulade dipping sauce

Roasted corn succotash
10 ears corn
2 red bell peppers
1 onion diced
fresh herbs minced
1 Tbl. minced garlic
salt and pepper to taste
3 Tbl. butter

Roast corn (husk on) in a 350 degree over for 30-45 minutes until brown
let cool
peel and cut off cob
rub peppers with olive oil
roast in oven in a 400 degree oven for 30-40 minutes until dark brown(or char on grill)
let cool and clean
mince peppers
in a hot pan melt butter, add garlic and onoins to clarify
add corn, peppers and herbs
season to taste

Remoulade
1 cup of sour cream
1/4 cup grain mustard
1/3 chopped green onion
dash of tabasco
2 Tbl. worcestershire sauce
1 tsp. salt
1/2 tsp. ground black pepper
juice of 1/2 lemon

Wisk all ingredients together in a mixing bowl and refrigerate