Creole Crabcakes

  • Recipe courtesy of Elizabeth Goel and Suyai Steinhauer

Total Time:
1 hr 45 min
1 hr 30 min
Inactive Prep:
15 min
25 servings


  • 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
  • 2 to 3 shallots, peeled and roughly chopped
  • 1/2 cup roughly chopped cornichons
  • 1 tablespoon capers
  • 1/4 teaspoon cayenne pepper
  • 1 cup mayonnaise
  • 1 tablespoon brandy
  • Salt and freshly ground black pepper


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.

Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

Puree all ingredients in a blender.