6 Servings

Crab salad:

1# jumbo lump crab meat, cleaned
2 creole tomatoes, diced small
2 ears corn roasted on the cobb then removed from cobb
2TBS chiffonade basil
kosher salt, 1pinch or to taste
black pepper, 1pinch or to taste

Combine all ingredients & let chill

Lemon creole mustard aioli:
Makes 2cups

2 eggs
2 cloves garlic, minced
2 lemons, juiced
1 lemon zested
4 drops Tabasco
3TBS creole mustard
2 cups salad oil
1 pinch Salt
1 Pinch Black pepper

Place eggs, minced garlic, lemon juice, lemon zest, Tabasco & creole mustard in robot coupe & pulse a couple times the slowly start adding you salad oil, season with salt & pepper.

Cornmeal pancake:

2cups cornmeal
2 cups all purpose flour
1 Tbs sugar
1 tsp Kosher salt
3 stalks green onions sliced
1 tsp baking powder
1 egg
½ cup buttermilk
1 1/2cups whole milk
1 pinch salt
1 pinch black pepper

in a mixing bowl combine cornmeal, all purpose flour, sugar
salt, green onions & baking powder then gently whisk in egg, buttermilk & milk, season with salt & pepper.
Place skillet on medium high & place clarified butter in pan then ladle batter in skillet for desired size pancake, cook until golden brown then flip & cook until lightly brown, Place crab salad on top of cornmeal pancake & drizzle aioli around.