Creole Crabcakes
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 ⓘ
- 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
- 1 (4 oz) can chipotle in adobo ⓘ
- 1/4 bunch cilantro leaves ⓘ
Instructions
- 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.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth.
- Transfer to squeeze bottle.
Nutrition & Diet Analysis (per serving)
1599
kcal
80% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).