Roasted corn & crab cakes with a lemon remoulade sauce
1 kg Crab meat
.5 kg salmon fillet
4 tbs kernel corn
4 tbs Mayonnaise
3 cloves chopped Garlic
medium size Onion
1 stalk chopped Scallion
Hint Scotch bonnet
Chopped Fresh Dill
Olive oil

Roast of salmon fillet and allow to cool. Then combine with crab meat in mixing bowl. Then add chopped onion, scallion garlic, scotch bonnet, fresh dill and mayonnaise .add salt & pepper to taste. Roll crab meat into round shapes heat oil in a small frying pan .Then seared off cakes until golden brown on both side served with lemon remoulade

Lemon Remoulade
16oz (500ml) mayonnaise
3oz (100g) sweet pickle relish
2tbsp (20g) finely chopped onion
2tbsp (20g) chopped parsley
2tbsp (30ml) lemon juice
1 tbs each Tabasco/ Worcestershire

Combine a all ingredients in a mixing bowl and whisk together.
Add Salt & pepper to taste