Ingredients

• 1 yellow onion, diced
• 2 tablespoons minced garlic
• Olive oil, to saute
• 1 green pepper, diced
• 1 red pepper, diced
• 1 pound smoked trout, flaked
• 1 pound jumbo lump crab
• 1 cup Cajun Remoulade, recipe follows
• 2 egg whites
• 1/4 cup thinly sliced green onions
• 1 cup panko bread crumbs, (Japanese)
• Salt and pepper
• Corn Relish, recipe follows
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons blackening seasoning
• 1/2 tablespoon hot red pepper sauce
• 1/2 tablespoon celery salt
• 2 tablespoons Worcestershire
• 5 ears sweet corn
• 1/4 cup small diced green peppers
• 1/4 cup small diced red pepper
• 1/4 cup small diced red onion
• 1/4 cup small diced yellow onion
• 1/4 cup small diced celery
• 1/4 cup sugar
• 1 teaspoon mustard seeds
• 1/4 teaspoon celery seeds
• 1 cup apple cider vinegar
• 1 cup water
• 6 cloves garlic, minced
• 2 chipotles, pureed

Instructions

1. Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 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, 2 minutes per side.
2. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
3. Mix together in mixing bowl. Refrigerate.
4. Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.