Colossal Crab Cakes with Corn Salsa. The perfect summery dish to kick off better weather season. & using our favorite colossal lump crab meat from @northcoastseafoods !! • Ingredients 1 egg 1/2 cup mayonnaise 1 teaspoon dijon mustard 1 teaspoon old bay seasoning salt and pepper 16 ounces Culinary Reserve colossal lump crab meat 1/2- 1 cup Panko breadcrumbs 2 tablespoons clarified butter For the Corn Salsa 3 - 4 ears corn 1/4 cup olive oil 10 ounces cherry tomatoes; halved 1 avocado; diced 1 cup fresh chopped basil salt and pepper For the Sriracha Aioli 1 cup mayonnaise 1/4 cup sriracha Directions 1. In a large bowl, add the eggs, mayonnaise, dijon mustard, and old bay seasoning. Stir to combine. Season with salt and pepper. Gently fold in the crab meat. Add the breadcrumbs a little at a time until mixture begins to stick. 2. Form the crab cakes using 1/3 cup of the mixture at a time. In a large skillet, heat the butter over medium heat until it begins to shimmer. Sauté the crab cake...