INGREDIENTS:1 lb. smoked trout 1 lb. jumbo lump crabmeat 2 Tbsp. garlic, minced 1 yellow onion, diced 1 green pepper, diced 1 red pepper, diced ¼ cup green onions, sliced thin 2 egg whites 1 cup Cajun remoulade (see recipe) 1 cup panko bread crumbsCajun Remoulade: 1 cup mayonnaise 1 Tbsp. lemon juice 2 Tbsp. Dijon mustard 2 Tbsp. blackening seasoning ½ Tbsp. Tabasco brand pepper sauce ½ Tbsp. celery salt 2 Tbsp. Worcestershire sauce DIRECTIONS:For Cajun Remoulade: Mix ingredients together in ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.