For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside.
For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes.
To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1486.28 Kcal (6223 kJ)
Calories from fat	967.37 Kcal
		% Daily Value*
Total Fat	107.49g	165%
Cholesterol	250.73mg	84%
Sodium	1752mg	73%
Potassium	1684.64mg	36%
Total Carbs	104.84g	35%
Sugars	29.03g	116%
Dietary Fiber	13.12g	52%
Protein	39.6g	79%
Vitamin C	239.2mg	399%
Vitamin A	0.6mg	19%
Iron	41.3mg	229%
Calcium	321.6mg	32%

Amount Per 100 g
Calories	143.6 Kcal (601 kJ)
Calories from fat	93.46 Kcal
		% Daily Value*
Total Fat	10.38g	165%
Cholesterol	24.22mg	84%
Sodium	169.27mg	73%
Potassium	162.76mg	36%
Total Carbs	10.13g	35%
Sugars	2.81g	116%
Dietary Fiber	1.27g	52%
Protein	3.83g	79%
Vitamin C	23.1mg	399%
Vitamin A	0.1mg	19%
Iron	4mg	229%
Calcium	31.1mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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