Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
5 idaho potatoes, peeled and chopped |
1 cup hot milk |
4 ounces melted butter |
2 tablespoons oil |
1 to 2 ears corn, shucked, kernels removed from the cob |
salt and pepper |
chipotle puree, recipe follows |
1 1/2 to 2 pounds jumbo lump crabmeat |
1 ounce garlic, chopped |
4 ounces mayonnaise |
pinch chopped fresh herbs ( tarragon, thyme, sage) |
salt and pepper |
2 cups all-purpose flour |
2 eggs, lightly beaten |
2 cups bread crumbs |
4 tablespoons butter |
basil oil, recipe follows |
remoulade, recipe follows |
Directions:
1. Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
2. Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
3. Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
4. Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
5. Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
6. Chipotle Puree:
7. 3 ounces chipotle in adobo
8. 1/4 bunch cilantro, stemmed
9. 1-ounce garlic
10. Combine all ingredients in a blender or food processor and puree until smooth.
11. Chipotle Honey:
12. 4 ounces honey
13. 1-ounce chipotle peppers in adobo sauce, pureed
14. Combine the honey with the chipotle puree
15. Basil Oil:
16. 1 bunch basil, leaves picked
17. 1 cup olive oil
18. 2 cloves garlic
19. Salt and pepper
20. Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
21. Remoulade:
22. 1-ounce shallot, peeled and sliced
23. 3 ounces cornishons or 1/2 dill pickle
24. 1 tablespoon capers
25. 1/4 teaspoon cayenne pepper
26. 1 cup mayonnaise
27. 1 tablespoon brandy
28. Salt and pepper
29. Combine all ingredients in food processor or blender until smooth.
30. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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