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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.
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 have not tested it for home use and therefore cannot make any representation as to the results.