Created by Downtown Harry & Izzy’s Executive Chef, Jeff Stoller.

INGREDIENTS 

1 lb. jumbo lump crab
2 tbsp. St. Elmo Seasoning
1 c. St. Elmo Remoulade
1 c. sweet corn
½ c. red bell pepper, diced
½ c. green bell pepper, diced
½ c. red onion, diced
½ c. celery, diced
½ c. carrots, diced
2 oz. olive oil

RECIPE

1. In a large bowl, combine jumbo lump crab, 1 tbsp.
St. Elmo Seasoning, celery, carrots and Remoulade.
Shape into 4 patties.
2. In a large skillet, heat 1 oz. olive oil. Carefully place
crab cakes in hot skillet and cook for 4 minutes on
each side or until golden brown.
3. In a large skillet, sauté corn, onion and bell peppers.
Season with 1 tbsp. St. Elmo Seasoning.
4. Plate sautéed vegetables then crab cakes and
top with Remoulade.