For the ravigote: Mix the mayonnaise, capers, horseradish, mustard, onions, hot sauce, Worcestershire sauce, lemon juice and some salt and pepper.
For corn sauce: Place half of the corn in a large pot with the cream, jalapeno, green pepper and red pepper. Cook until tender.
Puree the mixture. Fold in the other half of the corn. Season with Creole seasoning or salt and pepper.
For the crab cakes: Mix the crabmeat with the parsley, onions, red pepper, 6 ounces of the ravigote sauce and some salt and pepper. Place about 6 ounces of the crabmeat mixture in 6 ring molds. Heat a skillet to medium-high heat, and cook the crab cakes until golden brown on each side. Plate each crab cake over some roasted corn cream sauce and serve.
To roast the corn, cook in the oven at 325 degrees F until the cobs starts to turn golden brown.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dickie Brennan's Steakhouse