House Smoked Trout and Jumbo Lump Crabmeat Cakes and Cracked Mustard Sauce

Courtesy of the Mimosa Grill & Harper’s Restaurants in Charlotte

1 pound smoked trout
1 pound crabmeat
1 tablespoon garlic
1/4 cup onion, diced
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup scallions, finely diced
1 teaspoon Tabasco
1 tablespoon mustard, Dijon
1 tablespoon lemon juice
2 teaspoon Cajun seasoning
1 tablespoon Worcestershire
1/2 cup mayonnaise
1 cup Panko Bread Crumbs

Break up smoked trout into small pieces and mix with (picked) crabmeat. In medium sauté pan sauté in olive oil the onion, garlic, and peppers for 3 minutes or until soft. Allow to cool and add to the crabmeat. In a mixing bowl add the Tabasco, mustard, lemon juice, Cajun seasoning, Worcestershire sauce and mayonnaise and mix well. Add mayonnaise to crabmeat, then add scallions and breadcrumbs, mix to incorporate, but don’t over work. Mold into your desired size and toss in extra breadcrumbs and sauté in olive oil or butter.

Serve with cracked mustard sauce.

Mustard Sauce:
1/4 cup Pommeray mustard
1/2 cup honey
1 tablespoon chives, minced
1 cup mayonnaise
Salt and pepper to taste.

Combine and mix well together.