Creole Crabcakes

Recipe courtesy Elizabeth Goel and Suyai Steinhauer
TOTAL TIME: 1 hr 45 min
Prep: 1 hr 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 25 servings
LEVEL: Intermediate

ingredients

  • 1 pound jumbo lump crabmeat
  • 4 cloves garlic, minced and roasted in olive oil
  • 4 ounces mayonnaise
  • Pinch chopped fresh tarragon leaves
  • Pinch fresh chopped thyme leaves
  • Dash seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • Breading ( all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
  • Olive oil
  • Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
  • Remoulade, recipe follows
  • Thyme sprigs, for garnish
CHIPOTLE-HONEY MASHED POTATOES WITH ROASTED CORN:
  • 5 Idaho potatoes, peeled and chopped
  • 1 cup hot cream
  • 4 ounces melted butter
  • 1 to 2 ears corn, shucked and kernels removed from cob
  • 2 tablespoons oil
  • Salt and freshly ground black pepper
  • Chipotle-Honey Puree, to desired spiciness, recipe follows
REMOULADE:
  • 1 cup mayonnaise
  • 1 tablespoon brandy
  • Salt and freshly ground black pepper
CHIPOTLE-HONEY PUREE:
  • 2 to 3 cloves garlic
  • Honey, to taste
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Directions

Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
Puree all ingredients in a blender.

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