Seared Crab Cake with Roasted Corn Cream

Name: Seared Crab Cake with Roasted Corn Cream
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 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; 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; 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

Recipe courtesy of Dickie Brennan's Steakhouse

Show: Steak Out with Kix Brooks

Episode: New Orleans

Seared Crab Cake with Roasted Corn Cream

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1411

Total Fat

122

Saturated Fat

47

Carbohydrates

50

Dietary Fiber

7

Sugar

18

Protein

38

Cholesterol

394

Sodium

1512

Total: 40 min
Active: 40 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1411

Total Fat

122

Saturated Fat

47

Carbohydrates

50

Dietary Fiber

7

Sugar

18

Protein

38

Cholesterol

394

Sodium

1512

Total: 40 min
Active: 40 min

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.

Seared Crab Cake with Roasted Corn Cream

Seared Crab Cake with Roasted Corn Cream

Ravigote Sauce:

Roasted Corn Cream Sauce:

Crab Cake:

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