Seared Crab Cake with Roasted Corn Cream
- Total:
- 40 min
- Active:
- 40 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Ravigote Sauce:
- 2 cups mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon prepared horseradish
- 1 tablespoon Creole mustard
- 1 tablespoon finely chopped onions
- 1/4 teaspoon Louisiana hot sauce, such as Crystal
- 1/4 teaspoon Worcestershire sauce
- 1 lemon, juiced
- Salt and freshly ground black pepper
Roasted Corn Cream Sauce:
- 10 ears roasted corn, shucked and kernels removed
- 4 cups heavy cream
- 1 jalapeno pepper, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Creole seasoning
- Salt and freshly ground black pepper
Crab Cake:
- 2 pounds Louisiana jumbo lump crabmeat
- 1 ounce parsley
- 1/2 red onion, diced
- 1/2 small red pepper, diced
- Salt and freshly ground black pepper
Directions
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.
Cook's Note
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.
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